Skip to main content
SpringerLink
Log in

Differences in polyols content among fermentations of the same must with several yeasts

  • Published:
Biotechnology Letters Aims and scope Submit manuscript

Summary

Changes in polyols contents of must after fermentation with different yeasts were determined by gas-liquid chromatography (GLC). A decrease in sorbitol, mannitol and inositol as well as the formation of erythritol, arabitol and xylitol were observed in all samples. Maximum decrease in sorbitol and mannitol was detected when flor yeast was employed.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Similar content being viewed by others

References

  • Bertrand, A., Pissard, R. (1976).Ann. Fals. Exp. Chim. 742, 571–579.

    Google Scholar 

  • Bertrand, A., Pissard, R., Sarre, C., and Sapis, J.C. (1976).Conn. Vigne Vin 10, 427–446.

    Google Scholar 

  • Dubernet, M.O., Bertrand, A., and Ribéreau-Gayon, P. (1974).C.R. Acad. Sci. Paris, Serie D. 279, 1561–1564.

    Google Scholar 

  • Flak, W. (1981).Mitt. Klosternenburg 31, 204–281.

    Google Scholar 

  • Guimberteau, G. (1969).Conn. Vigne Vin 3, 1–41.

    Google Scholar 

  • Iñigo, B. and Arroyo, V. (1964).Rev. Cien. Apl. 99, 305–314.

    Google Scholar 

  • Olano, A. (1983).Am. J. Enol. Vitic. 34, 148–151.

    Google Scholar 

  • Ribéreau-Gayon, J., Peynaud, E., Ribéreau-Gayon, P., and Sudraud, P. (1972). Polyalcools. In:Science et Techniques du Vin, J. Ribéreau-Gayon, E. Peynaud, P. Ribéreau-Gayon and P. Sudraud, eds. vol. 1, pp. 339–360, Paris: Dunod.

    Google Scholar 

  • Triquet-Pissard, R. (1981). La présence et la signification des polyols du vin. In:Actualités Oenologiques et Viticoles, P. Ribéreau-Gayon, and P. Sudraud, eds. pp. 372–377, Paris.

  • Versini, G., Della Serra, A. and Margheri, G. (1984).Vignevini 11, 41–47.

    Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Instituto de Fermentaciones Industriales., C.S.I.C., Juan de la Cierva 3, 28006, Madrid, Spain

    G. Santa-Maria & A. Olano

Authors
  1. G. Santa-Maria
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. A. Olano
    View author publications

    You can also search for this author in PubMed Google Scholar

Rights and permissions

Reprints and permissions

About this article

Cite this article

Santa-Maria, G., Olano, A. Differences in polyols content among fermentations of the same must with several yeasts. Biotechnol Lett 7, 229–234 (1985). https://doi.org/10.1007/BF01042368

Download citation

  • Issue Date:

  • DOI: https://doi.org/10.1007/BF01042368

Keywords

Search

Navigation