Relationship between ergosterol concentrations in wine yeast and sugar fermentation at different temperatures

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dc.contributor.authorVenter, J. J.en_ZA
dc.contributor.authorVan Vuuren, H. J. J.en_ZA
dc.contributor.authorTromp, A.en_ZA
dc.contributor.authorRandall, J. H.en_ZA
dc.date.accessioned2017-06-15T07:03:26Z
dc.date.available2017-06-15T07:03:26Z
dc.date.issued1989
dc.descriptionCITATION: Venter, J. J., et al. 1989. Relationship between ergosterol concentrations in wine yeast and sugar fermentation at different temperatures. South African Journal of Enology & Viticulture, 10(2):36-43, doi:10.21548/10-2-2284.en_ZA
dc.descriptionThe original publication is available at http://www.journals.ac.za/index.php/sajeven_ZA
dc.description.abstractThe effect of cellular ergosterol on the fermentation ability of four different Saccharomyces cerevisiae wine yeast strains was studied. F~rmentations were carried out at three temperatures and ergosterol concentrations determined at six fermentation stages. The lower ergosterol concentrations at the higher temperatures are ascribed to the higher growth rate of the yeast cells resulting in a more rapid dilution of the ergosterol. Growth of yeast during fermentation was linked with the ergosterol content of the cells. The ergosterol concentration of the yeast cells was not directly correlated to specific fermentation rates.en_ZA
dc.description.urihttp://www.journals.ac.za/index.php/sajev/article/view/2284
dc.description.versionPublisher's versionen_ZA
dc.format.extent8 pages : illustrationsen_ZA
dc.identifier.citationVenter, J. J., et al. 1989. Relationship between ergosterol concentrations in wine yeast and sugar fermentation at different temperatures. South African Journal of Enology & Viticulture, 10(2):36-43, doi:10.21548/10-2-2284en_ZA
dc.identifier.issn2224-7904 (online)
dc.identifier.issn0253-939X (print)
dc.identifier.otherdoi:10.21548/10-2-2284
dc.identifier.urihttp://hdl.handle.net/10019.1/101788
dc.language.isoen_ZAen_ZA
dc.publisherSouth African Society for Enology and Viticultureen_ZA
dc.rights.holderSouth African Society for Enology and Viticultureen_ZA
dc.subjectWine yeast -- Ergosterol concentrationsen_ZA
dc.subjectSaccharomyces cerevisiaeen_ZA
dc.subjectWine and wine making -- Microbiologyen_ZA
dc.subjectSugar fermentationen_ZA
dc.titleRelationship between ergosterol concentrations in wine yeast and sugar fermentation at different temperaturesen_ZA
dc.typeArticleen_ZA
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