Abstract
Differences in the formation of ergosterol in yeast cells have been found amongst several wine yeast strains used in South Africa. A higher ergosterol content is generally accompanied by a faster fermentation rate and results in a shortening of fermentation time. A high ergosterol concentration in the cell is not a prerequisite for maximal cell formation, but probably affects the metabolic activity of the cell. Aeration of the must during the yeast proliferation stage, brought about marked increases in ergosterol concentrations.
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