Work

Nicotinic acid deficiency impacts wine fermentation efficiency in Saccharomyces cerevisiae

Year: 2025

Type: article

Abstract: Nicotinic acid (NA), a form of vitamin B3, is a precursor to essential redox cofactors NAD⁺ and NADP, which are critical for various metabolic processes. In Saccharomyces cerevisiae, the production of these cofactors under anaerobic conditions occurs exclusively by salvaging various forms of vitamin B3, underscoring the significance of NA availability in grape juice. In this study, we investigated the impact of NA deficiency on the fermentation performance of S. cerevisiae and the subsequent impact on the metabolic footprint of wine.

Source: IVES Technical Reviews vine and wine

DOI: 10.20870/ives-tr.2025.9271

Authors: James D. Duncan, Benoit Divol

Institution: Stellenbosch University

Language: English

Topic: Fermentation and Sensory Analysis

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: diamond

OpenAlex ID: W4408917906

FWCI: 0.44

Cites:

Cited by: 1

Related to: 10