How does nitrogen supplementation during fermentation influence yeast viability and acetaldehyde production in the post-fermentation phase of wine?

Label:chem

Topic
Nitrogen content in grape juice is a critical factor affecting fermentation development and the organoleptic profile of wine. Proper nitrogen nutrition can significantly increase the number of viable yeast cells and improve fermentative capacity. Two types of nitrogen supplementation were tested: ammonium (NH4+) and a mixture of ammonium and amino acids (MIX).

From: "Nitrogen supplementation during wine fermentation, cooling rate and SO₂ addition timing influence yeast viability and acetaldehyde production in the post-fermentation process", International Journal of Food Microbiology, Volume 442, 2 November 2025, 111368
Answer
MIX supplementation significantly enhanced yeast viability without increasing acetaldehyde levels. This suggests that optimizing nitrogen nutrition can improve wine quality by modulating viable cell concentration and acetaldehyde production.
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