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

Abstract

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.

• Authors: A J Martínez-Rodriguez, A V Carrascosa, M C Polo
• Journal: International journal of food microbiology (Int J Food Microbiol) Vol. 68 Issue 1-2 Pg. 155-60 (Aug 15 2001) ISSN: 0168-1605 [Print] Netherlands
• PMID: 11545216 (Publication Type: Journal Article, Research Support, Non-U.S. Gov't)

Chemical References

• Fungal Proteins
• Nitrogen Compounds
• Peptides
• Ethanol
• Nitrogen

Topics

• Biomass
• Ethanol
• Food Handling
• Fungal Proteins
• Models, Biological
• Nitrogen (metabolism)
• Nitrogen Compounds
• Peptides (metabolism)
• Saccharomyces cerevisiae (metabolism, physiology)
• Time Factors
• Wine (microbiology)