This review addresses the role of nitrogen (N) in vine balance and grape composition. It
offers an integrative approach to managing grapevine N nutrition. Keeping in mind that N …

Nitrogen is an essential nutrient for yeast during alcoholic fermentation. Nitrogen is involved
in the biosynthesis of protein, amino acids, nucleotides, and other metabolites, including …

Hydrogen fuel cells (H 2–FCs) are promising devices for pollution-free and efficient power
production. Renewable H 2 from biomass is often produced through catalytic ethanol steam …

Wine-related non-Saccharomyces yeasts are becoming more widely used in oenological
practice for their ability to confer wine a more complex satisfying aroma, but their metabolism …

In this study, the influence of twenty different single (ie 19 amino acids and ammonium
sulphate) and two multiple nitrogen sources (N-sources) on growth and fermentation (ie …

Terpenoids, also known as isoprenoids, are a broad and diverse class of plant natural
products with significant industrial and pharmaceutical importance. Many of these natural …

Evolutionary history and early association with anthropogenic environments have made
Saccharomyces cerevisiae the quintessential wine yeast. This species typically dominates …

Vitis vinifera L. Pinot noir still wines are some of the most popular and expensive red wines
in the world. Several research articles are reported in literature concerning the impacts of …

Nitrogen is an important nutrient in alcoholic fermentation because its starvation affects both
fermentation kinetics and the formation of yeast metabolites. In most alcoholic fermentations …

This paper presents an efficient, green and sustainable approach for succinic acid (SA)
fermentation, in which glucose-rich hydrolysates from various waste streams were used as …