Survey on Yeast Assimilable Nitrogen Status of Musts from Native and International Grape Varieties: Effect of Variety and Climate by Elisavet Bouloumpasi, Adriana Skendi, Evangelos H. Soufleros

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How to combine soil and plant indicators to manage nitrogen fertilisation in vineyards? by Sylvain Vrignon-Brenas, Bénédicte Fontez, Denis Caboulet, Gabriel Ruetsch, Olivier Demarle, Aurélie Metay, Anne Pellegrino

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Non-<i>Saccharomyces</i> in Winemaking: Source of Mannoproteins, Nitrogen, Enzymes, and Antimicrobial Compounds by Ricardo Vejarano

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A comparison of free amino nitrogen and yeast-assimilable nitrogen measurement methods for use in alcoholic fermentation of whey by Keenan Schaan, Paul Hughes

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Seasonal and Postharvest Changes in Amino Acid Composition in ‘Crimson Crisp’ Apple (Malus domestica Borkh.) in Response to Summer Foliar Urea Applications by Derek J. Plotkowski, John A. Cline

Subjects: “…yeast assimilable nitrogen…”
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Yeast Assimilable Nitrogen Concentrations Influence Yeast Gene Expression and Hydrogen Sulfide Production During Cider Fermentation by Yangbo Song, Yangbo Song, Patrick Gibney, Lailiang Cheng, Shuwen Liu, Gregory Peck

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Effect on White Grape Must of Multiflora Bee Pollen Addition during the Alcoholic Fermentation Process by Antonio Amores-Arrocha, Ana Roldán, Ana Jiménez-Cantizano, Ildefonso Caro, Víctor Palacios

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Analysis of the NCR Mechanisms in Hanseniaspora vineae and Saccharomyces cerevisiae During Winemaking by Jessica Lleixà, Valentina Martín, Facundo Giorello, Maria C. Portillo, Francisco Carrau, Gemma Beltran, Albert Mas

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Chasing after minerality, relationship to yeasts nutritional stress and succinic acid production by Mojmír Baroň, Jaromír Fiala

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Carryover effects of crop thinning and foliar N fertilisation on grape amino N composition by Thibaut Verdenal, Ágnes Dienes-Nagy, Vivian Zufferey, Jean-Laurent Spring, Jorge E. Spangenberg, Olivier Viret, Cornelis van Leeuwen

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Fruitlet Thinning Improves Juice Quality in Seven High-tannin Cider Cultivars by David L. Zakalik, Michael G. Brown, Gregory M. Peck

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Soil parameters impact the vine-fruit-wine continuum by altering vine nitrogen status by Jean-Sébastien Reynard, Vivian Zufferey, Geneviève-Clara Nicol, François Murisier

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Unravelling the complexities of wine: A big data approach to yeast assimilable nitrogen by Gabriella Petrovic, Jose-Luis Aleixandre-Tudo, Astrid Buica

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Influence of Plant Protein Fining Agents on the Phenolic Composition of Organic Grape Musts by Áron Pál Szövényi, Annamária Sólyom-Leskó, Anna Szabó, Balázs Nagy, Zsuzsanna Varga, Diána Ágnes Nyitrainé Sárdy

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Effect of the initial glucose concentration on the performance of ice wine fermentation of Vidal grape juice by Ye Zhang, Chun Hao Chang, Xue Hai Fan, Ting Ting Zuo, Ziwei Jiao

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Impact of Nitrogen Supplementation and Reduced Particle Size on Alcoholic Fermentation and Aroma in Nitrogen-Poor Apple and Pear Mashes by Ana Schön, Julia Switulla, Larissa Luksch, Julia Pesl, Ralf Kölling, Daniel Einfalt

Subjects: “…yeast assimilable nitrogen…”
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Molecular and Phenotypic Characterization of Metschnikowia pulcherrima Strains from Douro Wine Region by Catarina Barbosa, Patrícia Lage, Marcos Esteves, Lélia Chambel, Arlete Mendes-Faia, Ana Mendes-Ferreira

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Effect of grapevine rootstocks on qualitative parameters of the Cerason variety by Jiří Téthal, Mojmír Baroň, Radek Sotolář, Stefan Ailer, Jiří Sochor

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Soil Nitrogen Fertilization Increases Yeast Assimilable Nitrogen Concentrations in ‘Golden Russet’ and ‘Medaille d’Or’ Apples Used for Cider Production by Adam D. Karl, Michael G. Brown, Sihui Ma, Ann Sandbrook, Amanda C. Stewart, Lailiang Cheng, Anna Katharine Mansfield, Gregory M. Peck

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Biological acidification of “<i>Vino Santo di Gambellara</i>” by mixed fermentation of <i>L.&nbsp;thermotolerans</i> and <i>S.&nbsp;cerevisiae</i>. Role of nitrogen in the evolutio... by Adelaide Gallo, Raffaele, Mauro Paolini, Mario Malacarne, Marco Ongaro, Tomas Roman

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