Yeast cells are often employed in industrial fermentation processes for their ability to
efficiently convert relatively high concentrations of sugars into ethanol and carbon dioxide …

The perception of wine flavor and aroma is the result of a multitude of interactions between a
large number of chemical compounds and sensory receptors. Compounds interact and …

Wine is an ancient beverage and has been prized throughout time for its unique and
pleasing flavor. Wine flavor arises from a mixture of hundreds of chemical components …

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 …

The value of, opportunities provided by, and the difficulties in elucidating the exact
contribution that chemical compounds make to wine aroma and flavour are outlined and …

Nowadays, consumers require fermented alcoholic beverages with particular and enhanced
flavour profiles while avoiding the health concerns due to high ethanol content. Here, the …

Nitrogen sources in the must are important for yeast metabolism, growth, and performance,
and wine volatile compounds profile. Yeast assimilable nitrogen (YAN) deficiencies in grape …

Surveys conducted worldwide have shown that a significant proportion of grape musts are
suboptimal for yeast nutrients, especially assimilable nitrogen. Nitrogen deficiencies are …

Vinification is a complex process involving interactions between microbes and grape must,
resulting in wine. The key microorganisms are fermentative yeasts, which transform an …

Inorganic nitrogen salts, and to a growing extent organic nitrogen preparations, are widely
used to ameliorate a nitrogen deficiency in wine fermentation, but the impact of nitrogen …