An Additional Explanation for the Promotion of More Rapid, Complete Fermentation by Yeast Hulls
- 1 January 1989
- journal article
- Published by American Society for Enology and Viticulture in American Journal of Enology and Viticulture
- Vol. 40 (1) , 61-64
- https://doi.org/10.5344/ajev.1989.40.1.61
Abstract
Fermentations were carried out using three different yeast hull preparations at 1 g/L concentration in a nitrogen-deficient Chardonnay must under limited oxygen supply. The yeast hulls enhanced fermentation rate and stimulated the growth of more yeast cells and cell mass when compared with unsupplemented controls. Ergosterol and Tween 80 (a source of oleic acid) supplements in musts had the same enhancing effects as the hulls. Yeast hulls were analyzed for their usable nitrogen, total sterol, and fatty acid contents. Their actions as fermentation promoters are postulated to be due to their role as providers of oxygen substitutes (sterols and unsaturated fatty acids), as well as through the previously reported adsorption of medium chain length fatty acids.Keywords
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