Release of nitrogen compounds to the extracellular medium by three strains of Saccharomyces cerevisiae during induced autolysis in a model wine system

To detect differences among three strains of Saccharomyces cerevisiae used in the manufacture of sparkling wines and to study the changes in nitrogen compounds during autolysis, a model wine system was used. Significant differences were observed between the mean values of the autolytic capacity of t...

Full description

Saved in:
Bibliographic Details
Published in:International journal of food microbiology 2001-08, Vol.68 (1), p.155-160
Main Authors: Martı́nez-Rodriguez, A.J, Carrascosa, A.V, Polo, M.C
Format: Article
Language:English
Subjects:
Amino acids
Biological and medical sciences
Biomass
Ethanol
Fermented food industries
Food Handling
Food industries
Food microbiology
Fundamental and applied biological sciences. Psychology
Fungal Proteins
Model wine
Models, Biological
Nitrogen - metabolism
Nitrogen Compounds
Peptides
Peptides - metabolism
Proteins
Saccharomyces cerevisiae
Saccharomyces cerevisiae - metabolism
Saccharomyces cerevisiae - physiology
Time Factors
Wine - microbiology
Wines and vinegars
Yeast autolysis
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:To detect differences among three strains of Saccharomyces cerevisiae used in the manufacture of sparkling wines and to study the changes in nitrogen compounds during autolysis, a model wine system was used. Significant differences were observed between the mean values of the autolytic capacity of the three strains. The amount of nitrogen (total, protein, peptide and amino) present in the autolysates and the concentration of most free amino acids was significantly affected by the strain. These findings suggest that the strain of yeast used in the manufacture of sparkling wines can play an important role in the aging process and can affect final composition.
ISSN:0168-1605
1879-3460
DOI:10.1016/S0168-1605(01)00486-X