Cytosolic Redox Status of Wine Yeast (Saccharomyces Cerevisiae) under Hyperosmotic Stress during Icewine Fermentation

Cytosolic Redox Status of Wine Yeast (Saccharomyces Cerevisiae) under Hyperosmotic Stress during Icewine Fermentation

Acetic acid is undesired in Icewine. It is unclear whether its production by fermenting yeast is linked to the nicotinamide adenine dinucleotide (NAD+/NADH) system or the nicotinamide adenine dinucleotide phosphate (NADP+/NADPH) system. To answer this question, the redox status of yeast cytosolic NA...

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Bibliographic Details
Main Authors: Fei Yang, Caitlin Heit, Debra L. Inglis
Format: Article
Language:English
Published: MDPI AG 2017-11-01
Series:Fermentation
Subjects:
Icewine
Saccharomyces cerevisiae
hyperosmotic stress
redox status
NAD(H)
NADP(H)
acetic acid
aldehyde dehydrogenase
Online Access:https://www.mdpi.com/2311-5637/3/4/61

Internet

https://www.mdpi.com/2311-5637/3/4/61

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