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Sugar Metabolism by Saccharomyces and non-Saccharomyces Yeasts

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Biology of Microorganisms on Grapes, in Must and in Wine

This chapter summarizes the biochemistry and genetics of yeast carbohydrate metabolism. It mainly concentrates on data obtained for Saccharomyces cerevisiae and refers to other wine yeast only as far as important differences are concerned. The final part of this review describes the regulatory molecular mechanisms which govern glucose utilization.

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Authors and Affiliations

  1. Universität Osnabrück, Fachbereich Biologie/Chemie AG Genetik, Barbarastr. 11, Osnabrück, D-49076, Germany

    Rosaura Rodicio

  2. Universität Osnabrück, Fachbereich Biologie/Chemie AG Genetik, Barbarastr. 11, Osnabrück, 49076, Germany

    Jürgen J. Heinisch

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  1. Rosaura Rodicio
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  2. Jürgen J. Heinisch
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Editors and Affiliations

  1. Institute of Microbiology and Wine Research, Johannes Gutenberg-University, Becherweg 15, Mainz, 55099, Germany

    Helmut König , Gottfried Unden  & Jürgen Fröhlich ,  & 

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Rodicio, R., Heinisch, J.J. (2009). Sugar Metabolism by Saccharomyces and non-Saccharomyces Yeasts. In: König, H., Unden, G., Fröhlich, J. (eds) Biology of Microorganisms on Grapes, in Must and in Wine. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-540-85463-0_6

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