Apiculate yeasts of the genus Hanseniaspora/Kloeckera are the main species present on
mature grapes and play a significant role at the beginning of fermentation, producing …

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 …

Ethanol production from sweet sorghum juice by Saccharomyces cerevisiae NP01 was
investigated under very high gravity (VHG) fermentation and various carbon adjuncts and …

The contribution of yeast fermentation metabolites to the aromatic profile of wine is well
documented; however, the biotechnological application of this knowledge, apart from strain …

Sequential fermentation of grape must inoculated with L. thermotolerans and then S.
cerevisiae 24 h later (typical wine-making practice) was conducted with or without cell-cell …

Nitrogen deficiencies in grape musts are one of the main causes of stuck or sluggish wine
fermentations. Currently, the most common method for dealing with nitrogen-deficient …

Metabolites resulting from nitrogen metabolism in yeast are currently found in some
fermented beverages such as wine and beer. Their study has recently attracted the attention …

Over the last few years, considerable attention has been paid to the application of elicitors to
vineyard. However, research about the effect of elicitors on grape amino acid content is …

A strain of Saccharomyces cerevisiae, which showed marked fermentation activity, ethanol
and temperature tolerance and good flocculation ability, was selected for ethanol …

Nitrogen is involved in the winemaking process from grapevine growth to wine fermentation,
and its precise utilization in vineyards can regulate grape and wine quality. Foliar nitrogen …