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Appl Environ Microbiol. 1989 Jun;55(6):1560-4.

Effect of yeast hulls on stuck and sluggish wine fermentations: importance of the lipid component.

Author information

1
Department of Applied Microbiology and Food Science, University of Saskatchewan, Saskatoon, Saskatchewan S7N 0W0, Canada.

Abstract

The effect of yeast hulls (yeast ghosts) on sluggish or stuck white wine fermentations was studied. The enhancing effect on yeast growth and fermentation rate displayed by the hulls was shown to be similar to the effect provided by lipid extract from the same hulls. Unsaturated fatty acids and sterols were incorporated into the yeast from lipid extracts during fermentation carried out under oxygen-limited conditions. Adsorption of toxic medium-chain fatty acid (decanoic acid) onto the yeast hulls took place through a dialysis membrane. However, when the hulls were placed inside a dialysis bag, the increase in yeast growth and fermentation rate seen when freely suspended hulls were used did not occur. Accordingly, the effect of yeast hulls in preventing stuck fermentations cannot be attributed only to the adsorption and consequent removal of medium-chain fatty acids from the juice.

PMID:
16347950
PMCID:
PMC202904

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