1989
DOI: 10.3109/07388558909036740
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A Study of Ethanol Tolerance in Yeast

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Cited by 141 publications
(69 citation statements)
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“…Increasing ethanol concentrations also strongly depress fermentation rate and yeast viability. For detailed information on the toxic effects of ethanol, the reader is referred to previous comprehensive reviews (47,65,139,275). The extent of yeast's tolerance to ethanol determines its ethanol productivity and final titer, which is especially relevant in very-high-gravity fermentation (72).…”
Section: Vol 72 2008 Metabolic Engineering Of Saccharomyces Cerevismentioning
confidence: 99%
“…Increasing ethanol concentrations also strongly depress fermentation rate and yeast viability. For detailed information on the toxic effects of ethanol, the reader is referred to previous comprehensive reviews (47,65,139,275). The extent of yeast's tolerance to ethanol determines its ethanol productivity and final titer, which is especially relevant in very-high-gravity fermentation (72).…”
Section: Vol 72 2008 Metabolic Engineering Of Saccharomyces Cerevismentioning
confidence: 99%
“…The study of ethanol tolerance in yeast is quite difficult due to the many inhibitory effects on this organism 11,13,14 . Additionally, there is no universally accepted method to define ethanol tolerance.…”
Section: -2863(9'8-32mentioning
confidence: 99%
“…Furthermore, Marechal & Gervais 27 observed cell volume variation in S. cerevisiae during the first 24 h when exposed to various water potentials and attributed their observations to the exit of water flow from the cell. They concluded that hyperosmotic shock in S. cerevisiae resulted in the loss of cell turgor pressure and subsequently a rapid decrease in cytoplasmic water content and cell volume.The study of ethanol tolerance in yeast is quite difficult due to the many inhibitory effects on this organism 11,13,14 . Additionally, there is no universally accepted method to define ethanol tolerance.…”
mentioning
confidence: 99%
“…Therefore, the viability and vitality of Saccharomyces cerevisiae in the stationary phase are key factors in successful vinification. The yeast death phase during winemaking is still a poorly understood process that has been exclusively linked to the toxicity of the high ethanol concentration reached during fermentation (14). Some authors claim that cells start dying when sugar is still present (39), while others state that cells start dying only when all of the sugars have been consumed (6).…”
mentioning
confidence: 99%