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Open Access

Influence of nitrogen status on fermentation performances of non-Saccharomyces yeasts: a review

Jinchen Li,( ), Mengmeng Yuan, Nan Meng, Hehe Li, Jinyuan Sun, Baoguo Sun
Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Key Laboratory of Flavor Chemistry, Beijing Technology & Business University, Beijing 100048, China

Peer review under responsibility of Tsinghua University Press.

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Abstract

Nitrogen, one of the most crucial nutrients present in grapes and musts, plays a key role in yeast activities during alcoholic fermentation. Such influences are imposed on yeast growth and fermentation performances including the formation of secondary metabolites. Saccharomyces cerevisiae, the main yeast responsible for fermentation, has been studied extensively regarding nitrogen impacts. On the other hand, a similar study for non-Saccharomyces yeasts, whose contributions to winemaking have gradually been acknowledged, remains to be fully explored, with a few studies being reported. This review starts by discussing nitrogen impacts on non-Saccharomyces yeast growth and fermentation kinetics in different case scenarios, then proceeds to summarize the nitrogen preferences of individual yeast strains with regulation mechanisms elucidated by recent studies. Detailed discussions on the influences on the production of volatile compounds and proposed pathways therein are made, followed by future work suggested as the final section. In summarizing the nitrogen impacts on non-Saccharomyces yeasts throughout alcoholic fermentation, this review will be helpful in obtaining a more comprehensive view on these non-conventional wine yeasts in terms of nutrient requirements and corresponding volatile production. Research gaps will therefore be elucidated for future research.

Keywords

NitrogenWine aromaNon-Saccharomyces yeastsFermentation kineticsNitrogen preference

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Food Science and Human Wellness
Volume 13 Issue 2,
March 2024
Pages 556-567
DOI: 10.26599/FSHW.2022.9250050
Cite this article:
Li J, Yuan M, Meng N, et al. Influence of nitrogen status on fermentation performances of non-Saccharomyces yeasts: a review. Food Science and Human Wellness, 2024, 13(2): 556-567. https://doi.org/10.26599/FSHW.2022.9250050

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Received: 09 May 2022
Revised: 03 July 2022
Accepted: 05 August 2022
Published: 25 September 2023
© 2024 Beijing Academy of Food Sciences. Publishing services by Tsinghua University Press.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
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