Skip to main content
PMC home page
Applied and Environmental Microbiology logoLink to Applied and Environmental Microbiology
. 1996 Feb;62(2):309–315. doi: 10.1128/aem.62.2.309-315.1996

Origin and Production of Acetoin during Wine Yeast Fermentation

P Romano, G Suzzi
PMCID: PMC1388762  PMID: 16535224

Full Text

The Full Text of this article is available as a PDF (212.5 KB).

Selected References

These references are in PubMed. This may not be the complete list of references from this article.

  1. AMERINE M. A. Composition of wines. I. Organic constituents. Adv Food Res. 1954;5:353–510. doi: 10.1016/s0065-2628(08)60226-8. [DOI] [PubMed] [Google Scholar]
  2. Chuang L. F., Collins E. B. Biosynthesis of diacetyl in bacteria and yeast. J Bacteriol. 1968 Jun;95(6):2083–2089. doi: 10.1128/jb.95.6.2083-2089.1968. [DOI] [PMC free article] [PubMed] [Google Scholar]
  3. DAY H. S. Planning and equipping a disease diagnostic control laboratory. Lab Anim Care. 1963 Jun;2:431–441. [PubMed] [Google Scholar]
  4. DIRSCHERL W., HOFERMANN H. Uber die mögliche Rolle der alpha-Oxy-alpha-methylacetessigsäure bei der fermentativen Acetoinbildung. Biochem Z. 1951 Dec;322(3):237–244. [PubMed] [Google Scholar]
  5. Dittrich H. H. Die Acetoin-Synthese der Hefe bei anaerob-aerob-Wechsel und NH4plus-Zusatz. Arch Mikrobiol. 1968;63(1):63–69. [PubMed] [Google Scholar]
  6. Dittrich H. H., Eschenbruch R. Untersuchungen zur Acetoinbildung bei Saccharomyces cerevisiae und Schizosaccharomyces pombe. Arch Mikrobiol. 1965 Dec 7;52(4):345–352. [PubMed] [Google Scholar]
  7. Fornachon J. C., Lloyd B. Bacterial production of diacetyl and acetoin in wine. J Sci Food Agric. 1965 Dec;16(12):710–716. doi: 10.1002/jsfa.2740161204. [DOI] [PubMed] [Google Scholar]
  8. HARVEY R. J., COLLINS E. B. ROLES OF CITRATE AND ACETOIN IN THE METABOLISM OF STREPTOCOCCUS DIACETILACTIS. J Bacteriol. 1963 Dec;86:1301–1307. doi: 10.1128/jb.86.6.1301-1307.1963. [DOI] [PMC free article] [PubMed] [Google Scholar]
  9. Heidlas J., Tressl R. Purification and properties of two oxidoreductases catalyzing the enantioselective reduction of diacetyl and other diketones from baker's yeast. Eur J Biochem. 1990 Feb 22;188(1):165–174. doi: 10.1111/j.1432-1033.1990.tb15384.x. [DOI] [PubMed] [Google Scholar]
  10. JUNI E., HEYM G. A. Acyloin condensation reactions of pyruvic oxidase. J Biol Chem. 1956 Jan;218(1):365–378. [PubMed] [Google Scholar]
  11. JUNI E. Mechanisms of the formation of acetoin by yeast and mammalian tissue. J Biol Chem. 1952 Apr;195(2):727–734. [PubMed] [Google Scholar]
  12. Mortimer R. K., Romano P., Suzzi G., Polsinelli M. Genome renewal: a new phenomenon revealed from a genetic study of 43 strains of Saccharomyces cerevisiae derived from natural fermentation of grape musts. Yeast. 1994 Dec;10(12):1543–1552. doi: 10.1002/yea.320101203. [DOI] [PubMed] [Google Scholar]
  13. Postel W., Güvenc U. Gaschromatographische Bestimmung von Diacetyl, Acetoin und 2,3-Pentandion in Wein. Z Lebensm Unters Forsch. 1976;161(1):35–44. doi: 10.1007/BF01145418. [DOI] [PubMed] [Google Scholar]
  14. Romano P., Suzzi G. Acetoin production in Saccharomyces cerevisiae wine yeasts. FEMS Microbiol Lett. 1993 Mar 15;108(1):23–26. doi: 10.1016/0378-1097(93)90481-g. [DOI] [PubMed] [Google Scholar]
  15. Romano P., Suzzi G., Mortimer R., Polsinelli M. Production of high levels of acetoin in Saccharomyces cerevisiae wine yeasts is a recessive trait. J Appl Bacteriol. 1995 Feb;78(2):169–174. doi: 10.1111/j.1365-2672.1995.tb02838.x. [DOI] [PubMed] [Google Scholar]
  16. Romano P., Suzzi G., Zironi R., Comi G. Biometric Study of Acetoin Production in Hanseniaspora guilliermondii and Kloeckera apiculata. Appl Environ Microbiol. 1993 Jun;59(6):1838–1841. doi: 10.1128/aem.59.6.1838-1841.1993. [DOI] [PMC free article] [PubMed] [Google Scholar]
  17. STRECKER H. J., HARARY I. Bacterial butylene glycol dehydrogenase and diacetyl reductase. J Biol Chem. 1954 Nov;211(1):263–270. [PubMed] [Google Scholar]
  18. Suomalainen H., Ronkainen P. Mechanism of diacetyl formation in yeast fermentation. Nature. 1968 Nov 23;220(5169):792–793. doi: 10.1038/220792a0. [DOI] [PubMed] [Google Scholar]
  19. Tsau J. L., Guffanti A. A., Montville T. J. Conversion of Pyruvate to Acetoin Helps To Maintain pH Homeostasis in Lactobacillus plantarum. Appl Environ Microbiol. 1992 Mar;58(3):891–894. doi: 10.1128/aem.58.3.891-894.1992. [DOI] [PMC free article] [PubMed] [Google Scholar]

Articles from Applied and Environmental Microbiology are provided here courtesy of American Society for Microbiology (ASM)

RESOURCES