Influence of Oxygen on Alcoholic Fermentation by a Wine Strain ofTorulaspora delbrueckii: Kinetics and Carbon Mass Balance

Abstract

Torulaspora delbrueckii metabolism was assessed in a synthetic culture medium similar to grape must under various conditions: no aeration and three different oxygen feeds, in order to determine the effect of oxygen on metabolism. Carbon and nitrogen mass balances were calculated to quantify metabolic fluxes. The effect of oxygen was to decrease the flux of carbon going into the fermentation pathway in favor of growth. In the absence of aeration, higher amounts of glycerol were produced, probably to maintain the redox balance. The oxygen requirement of this strain was high, since even for the highest air supply oxygen became limiting after 24 h. Nevertheless, this strain developed well in the absence of oxygen and consumed 220 g/L of sugars (glucose/fructose) in 166 h at 20 °C, giving a good ethanol yield (0.50 g/g).