THE BIOPHYSICAL AND BIOCHEMICAL ASPECTS O F THE LIPID-PEROXIDATION REGULATION IN THE WINE YEAST-CELLS

The values of the correlation coefficients between the lipid antioxida tive activity and contents of sterols (-0,935+/-0,04), alpha-tocophero l (-0,46+/-0,26), hydroperoxides (-0,81+/-0,12), the ratio of sterols to phospolipids (-0,90+/-0,06), more easy to more difficult oxidizable phospholipids (0,57+/-0,23) and phosphatidyl choline to phosphatidyl ethanolamine (-0,67+/-0,17) are found in lipids of the wine yeasts for the different taxonomic groups and in the different physiological sta tes, The coefficient of coordination of the biochemical parameters of the lipid peroxidation regulatory system is suggested for the wine yea st cells, the generalities of the influence of the synthetic (ionol) a nd natural (alpha-tocopherol) antioxidants present in medium on the li pid peroxidation processes in the yeast cells are established.