Benoit Divol

This study examined how nicotinic acid deficiency affects yeast fermentation and the resulting metabolic profile of wine.

Nitrogen is a key element necessary for synthesising amino acids, nucleic acids, vitamins and various other compounds in living organisms, including wine yeasts.

It is important for winemakers to understand the factors contributing to lipid deficiency in grape juice and solutions to circumvent this.

Here is some useful information on preventing thiamine deficiencies from slowing your fermentations.

PHOTO: Shutterstock.

PHOTO: Shutterstock.

How can you avoid the enigmatic scavenger, Brettanomyces bruxellensis, in your wine?