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Alcoholic fermentation is a complex process involving several mechanisms. In enological conditions, the nutrient composition of the must is very important, especially the assimilable nitrogen content. The availability of oxygen during fermentation is also essential.
The importance of oxygen and nitrogen in the yeast metabolism is well known but the additions during fermentation are usually poorly controlled and so, less effective than they should be, especially in the case of sluggish fermentations.
In this paper, we plan (a) to summarize the influence of oxygen and assimilable nitrogen on the kinetics, (b) to describe the optimization of the additions, especially the combined additions of oxygen and ammonium nitrogen and (c) to look at the effectiveness of these additions during sluggish fermentations (tests with different musts).
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