Copper Tolerance and Biosorption of <i>Saccharomyces cerevisiae</i> during Alcoholic Fermentation by Xiang-yu Sun (748032)

“…This study aimed to understand copper tolerance of wine yeast and establish the mechanism by which yeast decreases copper in the must during fermentation. Three strains of <i>Saccharomyces cerevisiae</i> (lab selected strain BH8 and industrial strains AWRI R2 and Freddo) and a simple model fermentation system containing 0 to 1.50 mM Cu²⁺ were used. …”

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Fig 1 - by Jacob C. Jentzer (4746999)

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Fig 5 - by Jacob C. Jentzer (4746999)

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