Relationship between Ergosterol Concentrations in Wine Yeast and Sugar Fermentation at Different Temperatures | Zendy

J.J. Venter | Zendy; Carola Millán | Zendy

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Relationship between Ergosterol Concentrations in Wine Yeast and Sugar Fermentation at Different Temperatures

Author(s) -

J.J. Venter,

Carola Millán

Publication year - 2017

Publication title -

south african journal of enology and viticulture

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.419

H-Index - 25

eISSN - 2224-7904

pISSN - 0253-939X

DOI - 10.21548/10-2-2275

Subject(s) - ergosterol , wine , sugar , yeast , fermentation , food science , chemistry , yeast in winemaking , vintage , botany , biology , saccharomyces cerevisiae , biochemistry

The growth of naturally occurring micro-organisms in musts from grapes collected at three degrees ofripeness (unripe, half· ripe and ripe) in the Montilla-Moriles (Southern Spain) region during 1985and1986 was studied. The musts were inoculated with four physiological races of Saccharomyces cerevisiae isolated in the region. Although the inoculated races of S. cerevisiae prevailed throughout the fermentations, there was also a significant growth of indigenous races of S. cerevisiae and a less marked growth of other micro-organisms such as bacteria, filamentous fungi and yeasts other than S. cerevisiae.

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