Research report: Interactions between toxic fatty acids for yeasts and colloids, cellulose and yeast ghost using the equilibrium dialysis method in a modelwine system

• Published in: Food biotechnology Vol. 11; no. 1; pp. 89 - 99
• Main Authors: Alexandre, H., Lubbers, S., Charpentier, C.
• Format: Journal Article
• Language: English
• Published: Taylor & Francis Group 01.03.1997
• ISSN: 0890-5436; 1532-4249
• DOI: 10.1080/08905439709549924

The capacity of different materials (yeast walls, colloids and cellulose) to bind octanoic acid and decanoic acid was investigated in a model wine. The interactions between these toxic fatty acids and the soluble or insoluble material was shown using the equilibrium dialysis method. Yeast walls adsorb decanoic acid and to a lesser extent octanoic acid which confirms previous results. In comparison, colloids from both grape or yeast weakly bind decanoic acid and do not significantly bind octanoic acid. No interactions between cellulose and fatty acid were observed. According to the yeast wall composition, lipids seem to play a key role for binding. With regards to our results, the effect of colloids on fermentation rate and malolactic activity is discussed.