The mechanism of selective fermentation of d-fructose from invert sugar by Sauternes yeast

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Abstract
Living yeast cells normally ferment d-glucose preferentially from invert sugar due to the unequal distribution of hexokinase between d-glucose and d-fructofuranose. Intact Sauternes yeast selectively ferments d-fructose from invert sugar, but when invert sugar is incompletely fermented by freeze-dried and thoroughly ground cells, d-fructose predominates, which suggests that the selective fermentation of fructose by intact Sauternes yeast cells is due to a preferential permeability of its membrane for fructose rather than to a different enzymatic equipment.

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