Premières observations sur le mode d'action des écorces de levure

Abstract

When yeast ghosts are added to grape must they have the effect of limiting endocellular and parietal accumulations of fatty acids toxic to the yeasts. However the concentration of hexanoic, octanoic, decanoic and dodecanoic acids in the must is only siightly affected. The concentration of ethyl esters is unchanged. This result is particularly important for white wines, where these substances contribute to the aromatic characteristics.