Читать книгу Handbook of Enology: Volume 1 - Pascal Ribéreau-Gayon - Страница 61

The nitrogen requirements of wine yeasts and the nitrogen supply in grape musts are discussed later (Section 3.4.2). The following section covers the general mechanisms of assimilation, biosynthesis, and degradation of amino acids in yeasts. The consequences of these metabolisms, which occur during alcoholic fermentation and affect the production of higher alcohols and their associated esters in wine, are also discussed.