RT Journal Article
SR Electronic
T1 Comparison of Nitrogen and Oxygen Demands of Enological Yeasts: Technological Consequences
JF American Journal of Enology and Viticulture
JO Am J Enol Vitic.
FD American Society for Enology and Viticulture
SP 215
OP 222
DO 10.5344/ajev.2000.51.3.215
VO 51
IS 3
A1 Anne Julien
A1 Jean-Louis Roustan
A1 Laurent Dulau
A1 Jean-Marie Sablayrolles
YR 2000
UL http://www.ajevonline.org/content/51/3/215.abstract
AB 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.