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  • » SACCHAROMYCES AND THE IMPORTANCE OF B VITAMINS DURING WINE FERMENTATIONS - A REVIEW
  • Vicente Ferreira , LAAE, Universidad de Zaragoza
    VIDEO SEMINAR ENOFORUM 2018: 70% of commercial wines contain, without it being evident, the aromas that will cause their aromatic degradation when free SO2 level decreases. Essentially there are tw...
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    Published on: 17/01/2019

SACCHAROMYCES AND THE IMPORTANCE OF B VITAMINS DURING WINE FERMENTATIONS - A REVIEW

Jeffri C. BOHLSCHEID and Charles G. EDWARDS

The nutritional demands of Saccharomyces during alcoholic fermentation are complex. The requirements for macronutrients (i.e., yeast assimilable nitrogen, carbohydrates, phosphate, and sulfur) and micronutrients (i.e., vitamins, minerals, and oxygen) of the yeast vary due to species/strain or fermentation conditions (e.g., temperature or initial sugar concentration). It is therefore important for a winemaker to understand the roles of key nutrients in the fermentation process to insure problem-free alcoholic fermentations. This review will discuss importance of one group of nutrients, B vitamins, during fermentation. To access the full text of this article, follow the link on the right. Note - this is a pay per view article.
Published on 18/06/2006
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