Yeast and Biochemistry of Ethanol Fermentation

  • Roger B. Boulton
  • Vernon L. Singleton
  • Linda F. Bisson
  • Ralph E. Kunkee
Chapter

Abstract

The transformation of grape juice into wine is essentially a microbial process. As such, it is important for the enologist to have an understanding of yeast and fermentation biochemistry as the fundamental basis of the winemaking profession. The alcoholic fermentation, the conversion of the principal grape sugars glucose and fructose to ethanol and carbon dioxide, is conducted by yeasts of the genus Saccharomyces, generally by S. cerevisiae and S. bayanus. The current use of the old term bayanus for the yeast closely related to S. cerevisiae is controversial (see Section A3c); but we expect bayanus to become once more an accepted appellation (Vaughn-Martini and Kurtzman 1985).

Keywords

Yeast Strain Hydrogen Sulfide High Alcohol Ethanol Fermentation Grape Juice 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Springer Science+Business Media New York 1999

Authors and Affiliations

  • Roger B. Boulton
    • 1
  • Vernon L. Singleton
    • 1
  • Linda F. Bisson
    • 1
  • Ralph E. Kunkee
    • 1
  1. 1.University of CaliforniaDavisUSA

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