The goal of this project in the 2000-01 funding cycle was to further define the conditions under which phenolic compounds stimulate or inhibit fermentations. Phenolic extracts prepared from Cabernet Sauvignon grape skins were found to be stimulatory to yeast fermentation, particularly accelerating the rate of late fermentation. In contrast, seed phenolic extracts were inhibitory, again with the stronger effect being observed later in fermentation. Purified phenolic compounds were also evaluated for their effects. As reported last year, the effect of the individual phenolic compounds was influenced by media composition. In addition we discovered that there is significant strain variation in response to phenolic compounds.
/wp-content/uploads/2017/09/AFV-Header-Logo.png 0 0 AVF /wp-content/uploads/2017/09/AFV-Header-Logo.png AVF2001-10-18 07:48:192017-10-18 07:49:52Biological Effects of Phenolic Compounds on Saccharomyces Cerevisiae