Winemaking, brewing and baking are some of the oldest biotechnological processes. In all
of them, alcoholic fermentation is the main biotransformation and Saccharomyces cerevisiae …

This review discusses the impacts of nitrogen addition in the vineyard and winery, and
establishes the effects that nitrogen has on grape berry and wine composition and the …

Premature arrest of fermentation constitutes one of the most challenging problems in wine
production. The causes of stuck and sluggish fermentations are numerous, troublesome to …

Understanding Problem Fermentations – A Review Page 1 S. Afr. J. Enol. Vitic., Vol. 28, No. 2,
2007 169 INTRODUCTION Alcoholic fermentation, the conversion of the principal grape …

Ethanol tolerance, ATPase activity and the lipid composition of the plasma membrane to
study potential relationship among them were examined in five different wine yeast strains …

Six commercial wine yeast strains and three nonindustrial strains (two laboratory strains and
one haploid strain derived from a wine yeast strain) were engineered to produce large …

Recently a number of studies have focused on the factors responsible for the occurrence of
stuck and sluggish fermentations. Results from these studies indicate that together with …

High initial glucose concentrations may inhibit glucose utilization and decrease ethanol
fermentation efficiency. To minimize substrate inhibition, the effects of feeding yeast with …

During fermentation, yeast cells are exposed to a number of stresses—such as high alcohol
concentration, high osmotic pressure, and temperature fluctuation—so some overlap of …

Metabolism of nitrogen compounds by yeasts affects the efficiency of wine fermentation.
Ammonium ions, normally present in grape musts, reduce catabolic enzyme levels and …