Abstract Aroma components of wines play an important role in the sensory quality wines. In our paper we investigate effect commercially available yeast nutrients under different fermentation parameters. Caproic acid, caprylic capric and fatty acid esters were used as markers alcoholic process. The optimal temperature for white was at 15–16 °C, case examined lower concentrations acids found this...

Responsible for plasma membrane structure maintenance in eukaryotic organisms, sterols are essential yeast development. The role of two sterol sources Saccharomyces cerevisiae during wine fermentation is highlighted this review: ergosterol (yeast produced by cells under aerobic conditions) and phytosterols (plant imported from grape musts the absence oxygen). These compounds responsible cell vi...

We used metabolic engineering to produce wine yeasts with enhanced resistance to glucose deprivation conditions. Glycogen metabolism was genetically modified to overproduce glycogen by increasing the glycogen synthase activity and eliminating glycogen phosphorylase activity. All of the modified strains had a higher glycogen content at the stationary phase, but accumulation was still regulated d...

While Brettanomyces can metabolize nonesterified hydroxycinnamic acids found in grape musts/wines (caffeic, p-coumaric, and ferulic acids), it was not known whether this yeast could utilize the corresponding tartaric acid esters (caftaric, p-coutaric, and fertaric acids, respectively). Red wines from Washington and Oregon were inoculated with B. bruxellensis, while hydroxycinnamic acids were mo...

At present, wine is generally produced using Saccharomyces yeast followed by Oenococus bacteria to complete malolactic fermentation. This method has some unsolved problems, such as the management of highly acidic musts and the production of potentially toxic products including biogenic amines and ethyl carbamate. Here we explore the potential of the fission yeast Schizosaccharomyces pombe to so...