Yeast nutrient management in winemaking

O'Kennedy, Karien; Reid, Graham
October 2008
Australian & New Zealand Grapegrower & Winemaker;2008, Issue 537, p92
The article explores the role of nutrition requirements of yeast in winemaking. Some of the nutrients that yeast requires for optimal performance and survival during fermentation include glucose, fructose, amino acids and phosphate. Information is presented on yeast nitrogen requirements. It discusses the relationship between nitrogen shortage and sulfur-like off-odour production. It explains how optimal yeast nutrient management contributes to the production of quality wines.


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