Yeast strains of Saccharomyces cerevisiae have been extensively studied in recent years for
fuel ethanol production, in which yeast cells are exposed to various stresses such as high …

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 …

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 …

Nitrogen compounds are essential to the growth and metabolism of yeasts. Of the nutrients
utilized by yeasts during the fermentation of grape must, nitrogen is, quantitatively, second …

To better describe the importance of initial assimilable nitrogen content on the kinetics of
alcoholic fermentation and the effectiveness of ammonium additions, a study was done …

While unfermented grape must contains approximately equal amounts of the two hexoses
glucose and fructose, wine producers worldwide often have to contend with high residual …

Low levels of yeast assimilable nitrogenous compounds (YANC) in grape juice have been
associated with sluggish or stuck fermentations. In contrast, excessive levels may lead to the …

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 …

Problematic fermentations are common in the wine industry. Assimilable nitrogen deficiency
is the most prevalent cause of sluggish fermentations and can reduce fermentation rates …