The interactive effects of nitrogen and vitamins on the growth and metabolism of Saccharomyces cerevisiae.
Stuck and sluggish wine fermentations, as well as excessive reduced sulfur character, present economic hardships in wine production. Chief causes of problem fermentations are low concentrations of yeast assimilable nitrogen (YAN) in grape musts, however vitamin status can also affect fermentations. While the effects of individual nutrients in grape must on yeast have been studied, interactions between nutrients have not. In particular, the vitamins biotin and pantothenic acid are required by wine yeast in the metabolisms of nitrogen, lipids, and sulfur compounds. Interactions between these nutrients and YAN may therefore affect growth, fermentation rate, and production of volatile compounds either important or deleterious to wine quality.