Der Einfluß von Methionin und Cystein auf die SO<sub>2</sub>-Bildung einiger Stämme von <i>Saccharomyces cerevisiae</i> bei der Vergärung von Traubenmost
DOI:
https://doi.org/10.5073/vitis.1972.11.53-57Abstract
Die Zugabe von Methionin und Cystein, einzeln und kombiniert, zu Traubenmost oder synthetischem Substrat vermag die SO2-Bildung während der Gärung durch zwei normale und drei sogenannte SO2-bildende Stämme von Saccharomyces cerevisiae im Vergleich zu unbehandelten Kontrollen um bis zu 90% zu reduzieren. Neben der Reprimierung einzelner Schritte der Sulfatreduktionssequenz durch die beiden Aminosäuren wird eine Regulierung der Sulfataufnahme durch Cystein diskutiert.
The influence of methionine and cysteine on the SO2 formation of some strains of
Saccharomyces cerevisiae during grape must fermentation
The addition of methionine and cysteine, both separately and combined, to grape must or to a synthetic substrate brought about, when compared to an untreated control, an up to 90% reduction of SO2 formation during fermentation, by two normal and three so-called SO2-forming strains of Saccharomyces cerevisiae. As well as the repression of the separate stages of the sulphate reduction sequence, the paper also discusses the regulation of sulphate absorption by cysteine.
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