Yeast of flowers of wine. Ethanol, source of indispensable carbon for the development of the veil phase

Abstract

Our experiments intended to State the great importan- ce of the alcohol for the development of yeast in veil phase. Ethanol is not only indispensable for the production of veil by the yeast, but it is also the cause, inmediate at least, to theyeast develop in this manner. In wines deprived of alcohol and synthetic media alcohol free, flower was not produced, even in presence of other ternary substances. Development was howe- ver excellent in wines as well as in synthetic media with any ternary substances other than alcohol, and become more and more intense with the increase of the alcohol concentration up to a limit.

The greater portion of the utilized ethanol is used as ener- getic source, by transformation to butylene glycol and acetoin or by Krebs cycle. Another part of alcohol is incorporated to the cellular substance as carbohj^drates, fats and proteins, pro- bably from Krebs cycle by the way of the pyruvic acid, the presence of which has been verified in the culture media.