italianoenglishfrançaisdeutschespañolportuguês
Language
Search
  • » Technical Articles
  • » THE PROTECTIVE ROLE OF STEROLS DURING ACTIVE DRY YEAST REHYDRATION
  • Simon Nordestgaard, Australian Wine Research Institute
    VIDEO SEMINAR ENOFORUM 2018: Simon Nordestgaard conference at Enoforum 2018 summarise the latest research on wine storage and transport from around the world and provide practical guidance for prod...
    Price:15 €(Tax included)
    Published on: 30/01/2019

THE PROTECTIVE ROLE OF STEROLS DURING ACTIVE DRY YEAST REHYDRATION

Anne ORTIZ-JULIEN & Jean-Michel SALMON

In winemaking, the active dry yeasts (ADY) used for the tailored inoculation of musts are all commercialized in a dehydrated form. Thus, a rehydration phase is required in order to reactivate these yeasts before inoculation. This rehydration phase is particularly necessary to ensure a satisfactory plasma membrane integrity, which is an essential prerequisite to maintain yeast viability during fermentations. At the stage of rehydration, the addition of specific soluble sterols allows to improve the structure of the plasma membrane allowing the yeasts to ensure the alcoholic fermentation, specifically when the medium conditions are difficult. In this sense, the sterols are important to the protection of the yeasts during the rehydration phase. To access the full text of this article, follow the link on the right.
Published on 11/09/2006
Related sheets
© All Right Reserved
ISSN 1826-1590 VAT: IT01286830334
powered by Infonet Srl Piacenza
Privacy Policy
This website and its related third-party services make use of cookies necessary for the purposes described in the cookie policy. If you want to learn more about cookies or how to disable them (either totally or partially), please see the cookie policy. By closing this banner, scrolling through this page, clicking on a link or continuing navigation in any other way, you consent to the use of cookies.
More informationOK

- A +
ExecTime : 1,984375