Saccharomyces cerevisiaevineyard strains have different nitrogen requirements that affect their fermentation performances

Abstract

Selected vineyard Saccharomyces cerevisiae strains can improve the quality and the complexity of local wines. Wine quality is also influenced by nitrogen availability that modulates yeast fermentation activity. In this work, yeast nitrogen assimilation was evaluated to clarify the nitrogen requirements of vineyard strains. Most of the strains needed high nitrogen levels to express the best fermentation performances. The results obtained indicate the critical nitrogen levels. When the nitrogen concentration was above the critical level, the fermentation process increased, but if the level of nitrogen was further increased no effect on the fermentation was found.

Growth Parameters and Survivability of Saccharomyces boulardii for Probiotic Alcoholic Beverages Development

“…Saccharomyces sp. is a yeast, belonging to the kingdom Fungi, and has suitable features for brewing, such as the ability to metabolize high sugar concentrations in a large range of pH values, nitrogen levels, and temperatures (Lemos Junior et al, 2017). Saccharomyces boulardii is classified as a subtype of Saccharomyces cerevisiae and was first isolated from mangosteen and lychee by Henri Boulardii in 1923 (Altmann, 2018).…”