Influence of aeration on the physiological activity of flor yeasts.

@article{Berlanga2001InfluenceOA,
  title={Influence of aeration on the physiological activity of flor yeasts.},
  author={Teresa M Berlanga and C Atanasio and Juan Carlos Mauricio and Jose Maria Fernandez Ortega},
  journal={Journal of agricultural and food chemistry},
  year={2001},
  volume={49 7},
  pages={3378-84}
}
The effect of periodic aeration on the physiological activity of a strain of Saccharomyces cerevisiae yeast during development of velum (flor) and biological aging of Sherry wine of the Fino type was investigated. L-Proline amino acid was the main nitrogen source for yeasts cells during the biological aging, and its exhaustion may be the cause of the production and consumption of other compounds that are involved in the aroma of wines. Aeration was found to increase adenylate energy charge… CONTINUE READING