Interactions between Nitrogen and Vitamins on Fermentation Rate and H2S production by Saccharomyces

A comprehensive and systematic research approach is being applied to minimize problem
alcoholic fermentations. Specifically, the laboratory is investigating how changes in
availability of one nutrient important for yeast growth (e.g., assimilable nitrogen) affects
the cell’s need for other nutrients such as vitamins. To do this, a chemically defined
fermentation medium was developed based on the amino acid composition of Cabernet
Sauvignon grape musts. The project has focused on two vitamins, biotin and pantothenic
acid, given their roles in the metabolism of Saccharomyces as well as interactions with
available nitrogen. Finally, fermentations were conducted at different temperatures.