酵母细胞中糖转运失活对葡萄酒缓慢发酵和发酵停滞的影响。
Effect of Sugar Transport Inactivation in Saccharomyces cerevisiae on Sluggish and Stuck Enological Fermentations.
机构信息
Laboratoire de Microbiologie et Technologie des Fermentations, Institut des Produits de la Vigne, Institut National de la Recherche Agronomique, 2 place Viala, 34060 Montpellier Cedex, France.
出版信息
Appl Environ Microbiol. 1989 Apr;55(4):953-8. doi: 10.1128/aem.55.4.953-958.1989.
Abstract
Sluggish and stuck (i.e., very delayed or incomplete) fermentations have been often observed in wine making. Some of them appeared to be associated with insufficient levels of yeast nutrients such as assimilable nitrogen. In these conditions, sugar transport catabolite inactivation, which is triggered by the protein synthesis arrest, may account in part for the inhibition of fermentation. Moreover, this mechanism of inhibition may explain the failure of added ammoniacal nitrogen to nitrogen-limited musts to restore or elevate rate of fermentation after the early yeast growth phase.
摘要
在酿酒过程中，经常会观察到发酵迟缓或停滞（即非常延迟或不完全）的现象。其中一些似乎与酵母营养物质（如可同化氮）水平不足有关。在这些条件下，糖运输分解代谢物失活可能部分解释了发酵的抑制。此外，这种抑制机制可能解释了在酵母生长早期后，添加氨态氮对氮限制醪液不能恢复或提高发酵速率的原因。
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