Relationship between the phospholipid and sterol contents inSaccharomyces cerevisiae andTorulaspora delbrueckii, and their permanence during the fermentation of musts from grapes of the Pedro Ximenez variety

Abstract

The greater inhibition of the biosynthesis of phospholipids and sterols by anaerobic conditions inTorulaspora delbrueckii could be the reason for the early halting of its growth in spontaneous fermentations in grape must even before toxic ethanol concentrations are reached.