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Please use this identifier to cite or link to this item: http://hdl.handle.net/10373/402

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Title: Zinc accumulation and utilisation by wine yeasts
Authors: De Nicola, Raffaele
Hall, Nichola
Bollag, Tatiana
Thermogiannis, Georgios
Walker, Graeme M.
Affiliation: University of Abertay Dundee. School of Contemporary Sciences
Keywords: Zinc
Metal ions
Saccharomyces cerevisiae
Issue Date: Feb-2009
Publisher: Dove Medical Press
Type: Journal Article
Refereed: peer-reviewed
Rights: This is an Open Access article which permits unrestricted noncommercial use, provided the original work is properly cited.(c)2009 De Nicola et al, publisher and licensee Dove Medical Press Ltd. Available from http://www.dovepress.com
Citation: De Nicola, R. et al. 2009. Zinc accumulation and utilisation by wine yeasts. International Journal of Wine Research. 1. pp:85-94
Abstract: The present study has focused on the accumulation of zinc by wine yeast strains of Saccharomyces cerevisiae during fermentation of both grape juice and chemically defined medium with different carbohydrates and at varying levels of zinc. The results have shown that zinc accumulation by wine yeast was very rapid with all zinc being removed from the medium by yeast cells within the first two hours. Zinc uptake was stimulated by the presence of sucrose. Zinc affected fermentation progress at defined levels, with optimal concentrations at 1.5–2.5 ppm, depending on yeast strain and zinc bioavailability. The bioavailability of metal ions in grape must and the roles of metals in wine yeast physiology are aspects poorly understood by enologists. In brewing, it has long been recognized that malt wort may be zinc deficient and brewers often carry out zinc supplementations to avoid sluggish and incomplete fermentations. In winemaking, zinc levels in grape musts may be compromised depending on the bioavailability of zinc ions in vineyard soils as well as treatments with fertilizers and fungicides during grape growing. As a consequence, sub-optimal zinc levels in grape musts may negatively influence the fermentative performance of yeasts. We believe that optimization of metal ion bioavailability will improve yeast fermentation performance in industrial processes and this study addresses some issues relating to zinc in enology.
URI: http://hdl.handle.net/10373/402
Appears in Collections:Science Engineering & Technology Collection

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