ISSN:
1476-5535
Keywords:
Keywords: Saccharomyces cerevisiae; Oenococcus oeni; grape skin-contact; fatty acids
Source:
Springer Online Journal Archives 1860-2000
Topics:
Biology
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
The effects of fatty acids, extracted during prefermentation grape skin-contact on Saccharomyces cerevisiae and Oenococcus oeni, were studied. The influence of skin-contact on total fatty acid content was evaluated both in Chardonnay must and in synthetic medium. Prior to alcoholic fermentation, the skin-contact contributes to a large enrichment of long-chain fatty acids (C16 to C18:3). These results induced a positive effect on yeast growth and particularly on cell viability. In the skin-contact fermented media, levels of C12 and especially C10 are lower and macromolecules content higher than in controls. This production of extracellular mannoproteins and the reduction of medium-chain fatty acids in media by S. cerevisiae increased growth of O. oeni. The influence of fatty acids (C10 to C18:3), in their free and esterified forms, on bacterial growth and on malolactic activity was also examined. Only C10 and C12, especially in their esterified forms, always appeared to be toxic to O. oeni.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1038/sj.jim.2900502
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