Kvasny Prum. 1977; 23(12): 281-284 | DOI: 10.18832/kp1977045

Importance of preferential glucose and fructose fermentation by wine yeast for natural sweet wines.Peer-reviewed article

E. MINÁRIK, M. EMERIAUD, O. JUNGOVÁ

Most wine yeast species show preferential fermentation of glucose in the mixture of glucose and fructose of the grape must. This is important for natural sweet wines of the Tokay type. In the unfermented portion of the sugar, fructose, displaying a substantially higher sweetening capacity than glucose, prevails. The fructophile yeast T.stellata occuring in fermenting grape juices originating either from grapes contaminated by Botrytis cinerea or treated by anti-Botrytis fungicides, preferentially ferment fructose leaving the less sweet glucose in the unfermented sugar portion of the wine. Thus the importance of selected glucophile yeasts S. cerevisiae for the fermentation of natural sweet wines is underlined.
(In Slovak, English summary only)

Keywords: sweet wine, fermentation, glucose, fructose

Published: December 1, 1977