“…The bulk of the nitrogenous fraction is comprised of the alpha amino acids and ammonium (25,126), which along with peptides containing up to five amino acid residues (16,199) represent the assimilable nitrogen that is vital for yeast growth and fermentative activity (30,139,191,238) and suppression of hydrogen sulfide (100,112,138,263). Conversely, the proteins of grapes are considered a nuisance as they become unstable in the finished wine and can precipitate to produce a haze (15,133,290).…”