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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
Abstract 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