RT Journal Article SR Electronic T1 An Additional Explanation for the Promotion of More Rapid, Complete Fermentation by Yeast Hulls JF American Journal of Enology and Viticulture JO Am J Enol Vitic. FD American Society for Enology and Viticulture SP 61 OP 64 DO 10.5344/ajev.1989.40.1.61 VO 40 IS 1 A1 Eeva Munoz A1 W. M. Ingledew YR 1989 UL http://www.ajevonline.org/content/40/1/61.abstract AB Fermentations were carried out using three different yeast hull preparations at 1 g/L concentration in a nitrogen-deficient Chardonnay must under limited oxygen supply. The yeast hulls enhanced fermentation rate and stimulated the growth of more yeast cells and cell mass when compared with unsupplemented controls. Ergosterol and Tween 80 (a source of oleic acid) supplements in musts had the same enhancing effects as the hulls. Yeast hulls were analyzed for their usable nitrogen, total sterol, and fatty acid contents. Their actions as fermentation promoters are postulated to be due to their role as providers of oxygen substitutes (sterols and unsaturated fatty acids), as well as through the previously reported adsorption of medium chain length fatty acids.