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Article

Differences in the glucose and fructose consumption profiles in diverse Saccharomyces wine species and their hybrids during grape juice fermentation.

International journal of food microbiology - 15 Sept 2009

Tronchoni Jordi, Gamero Amparo, Arroyo-López Francisco Noé, Barrio Eladio, Querol Amparo

Abstract excerpt

Yeasts with a high fructose consumption capability are very important for winemakers to solve problems associated with sluggish or stuck fermentations causing undesirable sweetness in wines. In the present study, we analyze the kinetics of glucose and fructose consumption during wine fermentations performed at low (12 degrees C) and high (28 degrees C) temperatures by twelve different yeast strains belonging to...

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Identifiers

PMID: 19632733
DOI: 10.1016/j.ijfoodmicro.2009.07.004

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PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 7 Sept 2026. Manifest publication-graph-cohort-2026-09-08.1.

Source receipt: pubmed, retrieved 7 Sept 2026.

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