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.
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