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Crabtree effect

The French scientist Louis Pasteur (1822-1895) already reported in 1861 that yeasts in the presence of oxygen, so in aerobic Environment at the fermentation much less sugar consume as in anaerobic Milieu. At higher concentration of glucose (Grape sugar) in the grape from about 100 mg / l can but also in the presence of oxygen ethanol (Alcohol) are formed. The phenomenon is referred to the English biochemist Herbert Grace Crabtree as a "Crabtree effect" (also called "Pasteur effect"). through Genetic Engineering Effect-enhancing yeasts could be developed. At low glucose concentrations in grape must yeast in the presence of oxygen, the sugar directly breathe, so it is not converted into alcohol. In Geisenheim there are attempts by means of enzyme Glucose oxidase glucose present in grape must gluconic convert. Gluconic acid can not be converted into alcohol by the yeasts. Likewise experimenting with the selection of ineffective yeasts. These processes are targeted alcohol-rich wines produced with the aim to improve the taste. See in detail under alcohol reduction,

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