Non-Saccharomyces Yeasts Nitrogen Source Preferences: Impact on Sequential Fermentation and Wine Volatile Compounds Profile

Gobert, Antoine; Tourdot‐Maréchal, Raphaëlle; Morge, Christophe; Sparrow, Céline; Liu, Youzhong; Quintanilla‐Casas, Beatriz; Vichi, Stefania; Alexandre, Hervé

doi:10.3389/fmicb.2017.02175

Public

Non-Saccharomyces Yeasts Nitrogen Source Preferences: Impact on Sequential Fermentation and Wine Volatile Compounds Profile

Published in Frontiers in Microbiology • Nov 6, 2017

Authors:

Antoine Gobert

Raphaëlle Tourdot‐Maréchal

Christophe Morge

Abstract

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 must are one of the main causes of stuck and sluggish fermentation. The nitrogen requirement of Saccharomyces cere...

Subject

Wine

Saccharomyces cerevisiae

Fermentation

Research Assistant

AI chat, annotations, notes & similar papers

Finding related papers...

Discussions

(0)

No comments yet

Be the first to share your thoughts!