The influence of Cu concentration on ethanolic fermentation by Saccharomyces cerevisiae

In the present work, the influence of Cu concentration on alcoholic ferment ation by Saccharomyces cerevisiae was studied in white grape musts and in Y NB medium containing glucose. In the YNB medium, the yield of ethanol, rela tive to the control, doubled in the presence of 0.50 and 1.0 mM Cu. As for production of ethanol from musts, only minor effects were observed at diffe rent Cu concentrations, which indicates that Cu levels do not effect change s in fermentation, and, therefore, are below any toxic level regarding the yeast performance.