Enhancing fermentation performance through the reutilisation of wine yeast lees

Enhancing fermentation performance through the reutilisation of wine yeast lees

Extensive research has been dedicated to elucidating the role of various nitrogen sources, nitrogen concentrations and the timing of addition when modulating grape must fermentation using yeast. The wine industry invests substantial resources in both the vineyard and the winery to provide adequate n...

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Bibliographic Details
Main Authors: Cristobal Onetto, Jane McCarthy, Mark Solomon, Anthony R. Borneman, Simon A. Schmidt
Format: Article
Language:English
Published: International Viticulture and Enology Society 2024-03-01
Series:OENO One
Subjects:
yeast lees
accelerated autolysis
organic nitrogen
fermentation
Online Access:https://oeno-one.eu/article/view/7749

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