Recycling and Conversion of Yeasts into Organic Nitrogen Sources for Wine Fermentation: Effects on Molecular and Sensory Attributes

Recycling and Conversion of Yeasts into Organic Nitrogen Sources for Wine Fermentation: Effects on Molecular and Sensory Attributes

Organic nitrogen plays a significant role in the fermentation performance and production of esters and higher alcohols. This study assessed the use of yeast protein hydrolysate (YPH) as a nitrogen source for grape must fermentation. In this study, we prepared an enzymatic protein hydrolysate using y...

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Bibliographic Details
Main Authors: Paula Rojas, Daniel Lopez, Francisco Ibañez, Camila Urbina, Wendy Franco, Alejandra Urtubia, Pedro Valencia
Format: Article
Language:English
Published: MDPI AG 2021-12-01
Series:Fermentation
Subjects:
yeast protein hydrolysate
nitrogen supplementation
volatile compounds
wine aroma
wine higher alcohols
wine esters
Online Access:https://www.mdpi.com/2311-5637/7/4/313

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