December 22, 2017 - Posted by Lallemand Oenologie

The many roles of nitrogen in alcoholic fermentation

Wine yeast requires essential elements to transform must into wine: sugars, vitamins, minerals, oxygen, and also a sufficient concentration of Yeast Assimilable Nitrogen. This type of nitrogen is composed of amino acids, small peptides and ammonium that can be used by yeast cells to complete fermentation and to fully develop the sensory profile of the wine. The type of nutrient added to deficient must and the timing of addition is crucial in the development of alcoholic fermentation.

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