Figure 4From: Two-carbon metabolites, polyphenols and vitamins influence yeast chronological life span in winemaking conditionsPolyphenols influence enzymatic activity. A) The alcohol dehydrogenase activity of wine yeast extracts in the presence of resveratrol (2 mg/L) and quercetin (9 mg/L). B) Cytosolyc aldehyde dehydrogenase Ald6p activity under the same conditions. C) Mitochondrial aldehyde dehydrogenase Ald4p activity under the same conditions. D) Lipid peroxidation levels on day 6 of a fermentation on synthetic grape juice with and without resveratrol. Experiments were done in triplicate, and the mean and standard deviation are provided. *p < 0.05, **p < 0.01, unpaired t-test, two-tailed.Back to article page