The main role of acidity and pH is to confer microbial stability to wines. No less relevant, they
also preserve the color and sensory properties of wines. Tartaric and malic acids are …

In yeasts, pyruvate is located at a major junction of assimilatory and dissimilatory reactions
as well as at the branch‐point between respiratory dissimilation of sugars and alcoholic …

Fatty acids are essential compounds in the cell. Since the yeast Saccharomyces cerevisiae
does not feed typically on fatty acids, cellular function and growth relies on endogenous …

In Saccharomyces cerevisiae, reduction of NAD+ to NADH occurs in dissimilatory as well as
in assimilatory reactions. This review discusses mechanisms for reoxidation of NADH in this …

PC (pyruvate carboxylase) is a biotin-containing enzyme that catalyses the HCO3−-and
MgATP-dependent carboxylation of pyruvate to form oxaloacetate. This is a very important …

Malic acid is a potential biomass-derivable “building block” for chemical synthesis. Since
wild-type Saccharomyces cerevisiae strains produce only low levels of malate, metabolic …

Pyruvate occupies a central metabolic node by virtue of its position at the crossroads of
glycolysis and the tricarboxylic acid (TCA) cycle and its production and fate being governed …

Fumaric, l‐malic and citric acids are intermediates of the oxidative tricarboxylic acid (TCA)
cycle which in eukaryotes is localized in mitochondria. These organic acids are synthesized …

Sugars are excellent carbon sources for all yeasts. Since a vast amount of information is
available on the components of the pathways of sugar utilization in Saccharomyces …

Pyruvate carboxylase (PC; EC 6.4. 1.1), a member of the biotin-dependent enzyme family,
catalyses the ATP-dependent carboxylation of pyruvate to oxaloacetate. PC has been found …