Ergosterol Concentration of Several Different Saccharomyces cerevisiae Yeast Strains

Differences in the formation of ergosterol in yeast cells have been found amongst several wine yeast strains used in South Africa.A higher ergosterol content is generally accompanied by a faster fermentation rate and results in a shortening of fermentation time.A high ergosterol concentration in the cell is not a prerequisite for maximal cell formation, but probably affects the metabolic activity of the cell.Aeration of the must during the yeast proliferation stage, brought about marked increases in ergosterol concentrations.