Concentration of amino acids in wine after the end of fermentation by  Saccharomyces cerevisiae  strains | Zendy

Valero Eva | Zendy; Millán Carmen | Zendy; Ortega José M | Zendy; Mauricio Juan C | Zendy

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Concentration of amino acids in wine after the end of fermentation by Saccharomyces cerevisiae strains

Author(s) -

Valero Eva,

Millán Carmen,

Ortega José M,

Mauricio Juan C

Publication year - 2003

Publication title -

journal of the science of food and agriculture

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.782

H-Index - 142

eISSN - 1097-0010

pISSN - 0022-5142

DOI - 10.1002/jsfa.1417

Subject(s) - saccharomyces cerevisiae , fermentation , wine , chemistry , fermentation in winemaking , biochemistry , winemaking , oxygen , amino acid , free amino nitrogen , food science , yeast in winemaking , strain (injury) , yeast , biology , organic chemistry , anatomy

Both quantitative and qualitative differences in the utilization and release of assimilable nitrogen by two wine strains of Saccharomyces cerevisiae ( cerevisiae and capensis ) under different conditions of oxygen were observed. These differences were influenced by the presence of oxygen at the beginning of the fermentation, and by the strain of S cerevisiae . The release of some amino acids post‐fermentation may be the result of reoxidation of NAD(P)H in order to maintain a normal redox balance. Copyright © 2003 Society of Chemical Industry

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