Abstract:Nitrogen, one of the most crucial nutrients present in grapes and musts, plays a key role in yeast activities during alcoholic fermentation. Such influences are imposed on yeast growth and fermentation performances including the formation of secondary metabolites. Saccharomyces cerevisiae, the main yeast responsible for fermentation, has been studied extensively regarding nitrogen impacts. On the other hand, a similar study for non-Saccharomyces yeasts, whose contributions to winemaking have gradually been ack… Show more
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