Advance Research on Factors of Fructose Utilization in the Wine Yeast Saccharomyces cerevisiae

doi:10.13560/j.cnki.biotech.bull.1985.2014.12.005

Abstract

Abstract: Yeasts with a high fructose consumption capability are very important for winemakers to solve problems associated with sluggish or stuck fermentations. Residual fructose at end of fermentation also can cause undesirable sweetness and risk of microbiological spoilage in wines. The fructose consumption capability is dependent on the yeast’s genetic background and on external conditions. It was reviewed on the level of the transporters cross the cellular membrane, hexose phosphorylation, and the effects of external factors(glucose concentration, ethanol stress, temperature and nitrogen resources availability). It is of significant importance in winemaking to find out and control the key factors that can have an effect on fructose utilization at end of fermentation.

Key words: Wine, Saccharomyces cerevisiae, Fructose

Zhao Wenying, Jia Wanli. Advance Research on Factors of Fructose Utilization in the Wine Yeast Saccharomyces cerevisiae[J]. Biotechnology Bulletin, 2014, 0(12): 29-32.

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