An innovative way for the organic nutrition of yeast and its aromatic metabolism: application to sparkling wines
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Description
The success of an alcoholic fermentation depends on the nutritional balance of the yeast. For a long time, only the nitrogen source was considered essential. However, the new knowledge on the impact of minerals or oxidative stress on the behavior of yeast has made it possible to develop a nutritional environment allowing an optimization of the biosynthesis of aromas in order to meet the client’s objectives: securing the fermentation in the bottle while respecting the original quality of the product.
