Impact of Nitrogen Addition on Wine Fermentation by<i>S. cerevisiae</i>Strains with Different Nitrogen Requirements

In modern oenology, supplementation of nitrogen sources is an important strategy to prevent sluggish or stuck fermentation. The present study thoroughly determined the effect addition timing and source type on fermentation kinetics aroma production, carried out by yeast strains with low high requirements. results revealed that different requirements have divergent reactions addition. Nitrogen clearly shortened duration, especially for high-nitrogen-demanding strain. at 1/3 was most effective in terms activity, assimilation, production acetate esters. Interestingly enough, cells preferentially took up amino acids related fermentative synthesis 2/3 also largely affected metabolites. Generally speaking, acetic acid, glycerol, succinic acid reduced sources. significant application importance winemaking industry.