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Crabtree effect

French scientist Louis Pasteur (1822-1895) reported in 1861 that yeasts in the presence of oxygen, so in aerobic Environment at the fermentation much less sugar consume than in anaerobic Milieu. At a higher concentration of glucose (Dextrose) in grape from about 100 mg / l but also in the presence of oxygen ethanol (Alcohol) are formed. According to the English biochemist Herbert Grace Crabtree, the phenomenon is referred to as the "crabtree effect" (also called the "pasteur effect"). through Genetic Engineering effect-enhancing yeasts could be developed. At low glucose concentrations in grape must, yeast breathes the sugar directly in the presence of oxygen, so it is not converted into alcohol. In Geisenheim there are attempts to use the enzyme Glucose oxidase the glucose present in the grape must gluconic convert. The yeast cannot convert gluconic acid into alcohol. Experiments are also being carried out with the selection of ineffective yeasts. With these processes, wines with a lower alcohol content are produced with the aim of improving the taste. See in detail under alcohol reduction,

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