Kvasny Prum. 2009; 55(2): 42-45 | DOI: 10.18832/kp2009006

Yeast and ethyl alcohol in viniculture.Peer-reviewed article

Katarína FURDÍKOVÁ, Fedor MALÍK, Dušan SLUGEŇ
Fakulta chemickej a potravinárskej technológie STU Bratislava, Radlinského 9, 812 37 Bratislava, Slovenská republika

From the point of viniculture the ethyl alcohol fermentation is the most important part of vine production. For the vine is ethyl alcohol very important, however for the yeast means very dangerous metabolic product. The growth of yeast cells, its viability and fermentation yield is limited by the ethyl alcohol. The study of the yeast toleration against the ethyl alcohol is very complicated, while the impact on yeast organismus have many inhibition influences at the same time. The strain Saccharomyces cerevisiae is commonly kept as tolerant one against ethyl alcohol. In this article authors describe different stress factors with the impact on yeast during fermentation and yeast defence factors.From the point of viniculture the ethyl alcohol fermentation is the most important part of vine production. For the vine is ethyl alcohol very important, however for the yeast means very dangerous metabolic product. The growth of yeast cells, its viability and fermentation yield is limited by the ethyl alcohol. The study of the yeast toleration against the ethyl alcohol is very complicated, while the impact on yeast organismus have many inhibition influences at the same time. The strain Saccharomyces cerevisiae is commonly kept as tolerant one against ethyl alcohol. In this article authors describe different stress factors with the impact on yeast during fermentation and yeast defence factors.

Keywords: yeast, ethanol, ethanoltolerance

Published: February 1, 2009 

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