Abstract
Nitrogen and oxygen requirements of commercial yeasts were compared. Nitrogen demands were measured by calculating the amounts of ammoniacal nitrogen necessary to keep the fermentation rate constant during the stationary phase. Oxygen demands were studied by (i) running anaerobic fermentations and (ii) measuring the effect of adding 1 mg/L oxygen at the beginning of the stationary phase. Substantial differences were found and their technological impact was discussed. Because of the importance of nitrogen and oxygen in enology, using such tests may be of great interest, especially when there are risks of (i) slow fermentations, due to nitrogen deficiencies or (ii) sluggish fermentations, mainly due to oxygen limitations.
- Received August 1999.
- Revision received February 2000.
- Copyright 2000 by the American Society for Enology and Viticulture
Sign in for ASEV members
ASEV Members, please sign in at ASEV to access the journal online.
Sign in for Institutional and Non-member Subscribers
Log in using your username and password
Pay Per Article - You may access this article (from the computer you are currently using) for 2 day for US$10.00
Regain Access - You can regain access to a recent Pay per Article purchase if your access period has not yet expired.