Abstract
This is a study of the roles of trehalose and glycogen during alcoholic fermentation in wine-making conditions, which is a highly specific and unfavourable environment. We monitored changes in the concentrations of these compounds during fermentation and then studied the effects of the main fermentation parameters and compared the responses to those obtained in classically studied stress conditions. Despite the difficulties in dissociating the various factors thought to affect the synthesis of glycogen and trehalose, this work provides new information about (1) the role of both compounds as storage substances and (2) the additional role of trehalose as a ‘compatible solute’ and as a ‘stress response factor’ in wine-making fermentations.
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