Relation between fatty acid content and its evolution during fermentation and utilization of free amino acids in vacuum-filtered Viura must

The activity of proteins that transport amino acids changes depending on the unsaturated residue which is introduced into the phospholipids of Saccharomyces cerevisiae membrane. The aim of this study was to observe the influence of fatty acid content and its evolution during fermentation on the utilization of free amino acids in Vitis vinifera var. Viura must clarified by vacuum filtration. The results demonstrate that filtration of the must did not reduce the concentration of free amino acids, but it did reduce fatty acids, especially the unsaturateds. In the first half of fermentation (up to 50% sugar consumption), fatty acid utilization was different in each sample without involving an alteration in the uptake of amino acids. In the second half of fermentation (from 50% sugar consumption until the end of fermentation), the clarified sample had greater consumption of saturated fatty acids than unsaturated, in contrast to the control; this, along with other factors, produced a greater liberation of free amino acids in the filtered sample.