Original research articles

Relation entre les difficultés de fermentation et certaines activités enzymatiques de la levure

Françoise Larue, Suzanne Lafon-Lafourcade, Pascal Ribéreau-Gayon
Received : 10 July 1984; Accepted : 26 September 1984; Published : 31 December 1984
DOI: https://doi.org/10.20870/oeno-one.1984.18.4.1745

Abstract

The arrest of fermentation in medium rich in sugar (grape must) is not related to the inhibition of hexokinase and alcohol-dehydrogenase activities of Sacch. cerevisiae. When yeast are grown in the presence of some inhibitory factors (ethanol, octanoic and decanoic acids), the alcohol-dehydrogenase activity is strongly increased.

Authors

Françoise Larue

editorialsecretary@oeno-one.eu

Affiliation : Institut D'OEnologie, Université de Bordeaux II, 351, cours de la Libération, 33405 Talence cedex (France)

Suzanne Lafon-Lafourcade

Affiliation : Institut d'OEnologie, Université de Bordeaux II & Institut National de la Recherche Agronomique, 351, Cours de la Libération, 33405 Talence Cédex (France)

Pascal Ribéreau-Gayon

Affiliation : Faculté d’OEnologie, Université Victor Segalen Bordeaux 2, 351 cours de la Libération, 33405 Talence cedex (France)

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