|YEASTS AND ALCOHOLIC FERMENTATION|
|Subject||YEASTS AND ALCOHOLIC FERMENTATION||Code||19605212|
|Assessment||Sources of information||Recommendations|
|1.||Introduction to yeast and alcoholic fermentation. General characteristics. Growth and adaptation to stressful conditions must / wine.|
|2.||Biochemistry of alcoholic fermentation and metabolic pathways of wine yeasts. Degradation of sugars and formation of byproducts from pyruvate, glycerol, acetate, ....|
|3.||Nutritional requirements of yeast and its coverage in the must. Effect of additions of nitrogen on fermentation kinetics and the final product.
|4.||The aromatic compounds in wine: influence of yeast strain and fermentation conditions on the aromas of the wine.|
|5.||Lipid metabolism of yeast during fermentation. Membrane composition of wine yeasts.|