Yeast cells are often employed in industrial fermentation processes for their ability to
efficiently convert relatively high concentrations of sugars into ethanol and carbon dioxide …

The main role of acidity and pH is to confer microbial stability to wines. No less relevant, they
also preserve the color and sensory properties of wines. Tartaric and malic acids are …

Wine is a highly complex mixture of components with different chemical natures. These
components largely define wine's appearance, aroma, taste, and mouthfeel properties …

The aromatic complexity of a wine is mainly influenced by the interaction between grapes
and fermentation agents. This interaction is very complex and affected by numerous factors …

This review addresses the role of nitrogen (N) in vine balance and grape composition. It
offers an integrative approach to managing grapevine N nutrition. Kee** in mind that N …

To produce quality dry red wines with high-acidity grapes of Vitis amurensis, an experiment
was designed to adjust pH during winemaking by adding KHCO 3 at two time points and two …

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 …

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 …

Nitrogen availability and utilization by Saccharomyces cerevisiae significantly influence
fermentation kinetics and the production of volatile compounds important for wine aroma …

Fermentation is a crucial process in the production of alcoholic beverages such as spirits,
which produces a number of volatile compounds due to the metabolic activities of yeast …