In Vitro Specific Activity of Alcohol Acetyltransferase and Esterase in Two Flor Yeast Strains during Biological Aging of Sherry Wines
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概要
- 論文の詳細を見る
The activity of alcohol acetyltransferase(AATase; EC 2.3.1.84)and esterase(EC 3.1.1.1)in two Saccharomyces cerevisiae strains during biological aging of a young wine was evaluated. The resulting wine was analysed for ethanol, isoamyl alcohols, ethyl acetate and isoamyl acetate. The products found at the end of the aging process(particularly for isoamyl alcohols and ethyl acetate)are correlated with the "flor" film thicknesses and enzyme ectivities tested. The contents of all these compounds decreased during aging, even in the control wines. Flor yeasts accelerated the disappearance of ethanol and ethyl acetate but delayed that of isoamyl alcohols and isoamyl acetate, particularly in the wines aged using race capensis, the aroma of which was thus enhanced.
- 社団法人日本生物工学会の論文
- 1998-04-25
著者
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Mauricio J
Univ. Cordoba Cordoba Esp
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PLATA MARIA
Department of Microbiology, Faculty of Sciences, University of Cordoba
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MAURICIO JUAN
Department of Microbiology, Faculty of Sciences, University of Cordoba
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MILLAN CARMEN
Department of Microbiology, Faculty of Sciences, University of Cordoba
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ORTEGA JOSE
Department of Microbiology, Faculty of Sciences, University of Cordoba
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Millan Carmen
Department Of Microbiology Faculty Of Sciences University Of Cordoba
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Ortega Jose
Department Of Microbiology Faculty Of Sciences University Of Cordoba
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Plata Maria
Department Of Microbiology Faculty Of Sciences University Of Cordoba
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Mauricio Juan
Department Of Microbiology Faculty Of Sciences University Of Cordoba
関連論文
- Influence of Oxygen Addition during Growth Phase on the Biosynthesis of Lipids in Saccharomyces cerevisiae(M_330-9)in Enological Fermentations
- In Vitro Specific Activity of Alcohol Acetyltransferase and Esterase in Two Flor Yeast Strains during Biological Aging of Sherry Wines
- Influence of Pre-Fermentative Treatment on the Fatty Acid Content of Saccharomyces cerevisiae (M_330-9) during Alcoholic Fermentation of Grape Must