RT Journal Article
SR Electronic
T1 Influence of Oxygen on Proline Utilization During the Wine Fermentation
JF American Journal of Enology and Viticulture
JO Am J Enol Vitic.
FD American Society for Enology and Viticulture
SP 246
OP 248
DO 10.5344/ajev.1987.38.3.246
VO 38
IS 3
A1 W. M. Ingledew
A1 C. A. Magnus
A1 F. W. Sosulski
YR 1987
UL http://www.ajevonline.org/content/38/3/246.abstract
AB In order to overcome sluggish or stuck fermentations, it may be necessary to utilize oxygen and yeast-utilizable nitrogen sources found in some yeast foods. Government regulations in the US preclude the use of large amounts of yeast foods — even those derived from yeast or proteins often employed as food ingredients. The present work describes the conditions under which proline, an amino acid naturally present in high concentrations in musts, can be utilized fully as a source of nitrogen. Oxygen is required for proline degradation; it is also a requirement to ensure sufficient yeast growth and to avoid sluggish fermentations.