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Discrepancy in glucose and fructose utilisation during fermentation by Saccharomyces cerevisiae wine yeast strains

dc.contributor.authorBerthels N.J.
dc.contributor.authorCordero Otero R.R.
dc.contributor.authorBauer F.F.
dc.contributor.authorThevelein J.M.
dc.contributor.authorPretorius I.S.
dc.date.accessioned2011-05-15T16:03:27Z
dc.date.available2011-05-15T16:03:27Z
dc.date.issued2004
dc.identifier.citationFEMS Yeast Research
dc.identifier.citation4
dc.identifier.citation7
dc.identifier.issn15671356
dc.identifier.other10.1016/j.femsyr.2004.02.005
dc.identifier.urihttp://hdl.handle.net/10019.1/12627
dc.description.abstractWhile unfermented grape must contains approximately equal amounts of the two hexoses glucose and fructose, wine producers worldwide often have to contend with high residual fructose levels (>2 gl-1) that may account for undesirable sweetness in finished dry wine. Here, we investigate the fermentation kinetics of glucose and fructose and the influence of certain environmental parameters on hexose utilisation by wine yeast. Seventeen Saccharomyces cerevisiae strains, including commercial wine yeast strains, were evaluated in laboratory-scale wine fermentations using natural Colombard grape must that contained similar amounts of glucose and fructose (approximately 110 gl-1 each). All strains showed preference for glucose, but to varying degrees. The discrepancy between glucose and fructose utilisation increased during the course of fermentation in a strain-dependent manner. We ranked the S. cerevisiae strains according to their rate of increase in GF discrepancy and we showed that this rate of increase is not correlated with the fermentation capacity of the strains. We also investigated the effect of ethanol and nitrogen addition on hexose utilisation during wine fermentation in both natural and synthetic grape must. Addition of ethanol had a stronger inhibitory effect on fructose than on glucose utilisation. Supplementation of must with assimilable nitrogen stimulated fructose utilisation more than glucose utilisation. These results show that the discrepancy between glucose and fructose utilisation during fermentation is not a fixed parameter but is dependent on the inherent properties of the yeast strain and on the external conditions. © 2004 Published by Elsevier B.V. on behalf of the Federation of European Microbiological Societies.
dc.subjectalcohol
dc.subjectfructose
dc.subjectglucose
dc.subjecthexose
dc.subjectnitrogen
dc.subjectarticle
dc.subjectcarbohydrate metabolism
dc.subjectcontrolled study
dc.subjectcorrelation analysis
dc.subjectfermentation
dc.subjectfructose metabolism
dc.subjectfungal strain
dc.subjectglucose utilization
dc.subjectgrape
dc.subjectinhibition kinetics
dc.subjectnonhuman
dc.subjectSaccharomyces cerevisiae
dc.subjectwine industry
dc.subjectyeast
dc.subjectEthanol
dc.subjectFermentation
dc.subjectFood Microbiology
dc.subjectFructose
dc.subjectGlucose
dc.subjectKinetics
dc.subjectNitrogen
dc.subjectSaccharomyces cerevisiae
dc.subjectSpecies Specificity
dc.subjectVitis
dc.subjectWine
dc.subjectSaccharomyces
dc.subjectSaccharomyces cerevisiae
dc.subjectVitis sp.
dc.titleDiscrepancy in glucose and fructose utilisation during fermentation by Saccharomyces cerevisiae wine yeast strains
dc.typeArticle
dc.description.versionArticle


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