Ever since the beginning of biochemical analysis, yeast has been a pioneering model for
studying the regulation of eukaryotic metabolism. During the last three decades, the …

Yeasts have been used for thousands of years to make fermented foods and beverages,
such as beer, wine, sake, and bread. However, the choice for a particular yeast strain or …

Yeasts are predominant in the ancient and complex process of winemaking. In spontaneous
fermentations, there is a progressive growth pattern of indigenous yeasts, with the final …

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 …

Handbook of food science, technology, and engineering Page 1 HANDBOOK of FOOD
SCIENCE, TECHNOLOGY, AND ENGINEERING Volume 4 Edited by YH HUI Associate Editors …

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 …

Abstract Changes in protein conformation drive most biological processes, but none have
seized the imagination of scientists and the public alike as have the self-replicating …

The fermentation of kiwifruit into kiwi wine (KW) can represent a strategy to reduce the
economic losses linked to fruits imperfections, spoilage, over production and seasonality. In …

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

Nitrogen deficiencies in grape musts are one of the main causes of stuck or sluggish wine
fermentations. In the present study, we have supplemented nitrogen-deficient fermentations …