Relationship between fatty acid concentrations in wine yeasts 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.accessioned2017-06-15T07:27:05Z
dc.date.available2017-06-15T07:27:05Z
dc.date.issued1989
dc.descriptionCITATION: Venter, J. J., et al. 1989. Relationship between fatty acid concentrations in wine yeasts and sugar fermentation at different temperatures. South African Journal of Enology & Viticulture, 10(2):44-48, doi:10.21548/10-2-2285.en_ZA
dc.descriptionThe original publication is available at http://www.journals.ac.za/index.php/sajeven_ZA
dc.description.abstractThe effects of temperature and fermentation stage on the cellular concentrations of unsaturated and saturated fatty acids on the fermentation abilities of four different Saccharomyces cerevisiae wine yeasts were studied at three temperatures. The total unsaturated and saturated fatty acid concentrations were determined at six fermentation stages. Unsaturated fatty acid concentration decreased and the concentration of saturated fatty acids increased as fermentation proceeded. Saturated fatty acid concentration of the yeast cells correlated positively with high specific fermentation rates during the later stages of fermentation in contrast to the belief that fluid membranes with high unsaturated fatty acid concentrations enhance ethanol tolerance and, therefore, fermentation performance.en_ZA
dc.description.urihttp://www.journals.ac.za/index.php/sajev/article/view/2285
dc.description.versionPublisher's versionen_ZA
dc.format.extent5 pages : illustrationsen_ZA
dc.identifier.citationVenter, J. J., et al. 1989. Relationship between fatty acid concentrations in wine yeasts and sugar fermentation at different temperatures. South African Journal of Enology & Viticulture, 10(2):44-48, doi:10.21548/10-2-2285en_ZA
dc.identifier.issn2224-7904 (online)
dc.identifier.issn0253-939X (print)
dc.identifier.otherdoi:10.21548/10-2-2285
dc.identifier.urihttp://hdl.handle.net/10019.1/101789
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.subjectFatty acid concentrationsen_ZA
dc.subjectWine and wine makingen_ZA
dc.subjectWine yeastsen_ZA
dc.subjectSugar fermentationen_ZA
dc.titleRelationship between fatty acid concentrations in wine yeasts and sugar fermentation at different temperaturesen_ZA
dc.typeArticleen_ZA
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