James Duncan

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.

It can happen to the youngest and most experienced of winemakers alike – what we thought would be our boldest vintage for decades, has come out lighter in colou