Nicotinic acid deficiency impacts wine fermentation efficiency in <i>Saccharomyces cerevisiae</i>
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 vitam...
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| Format: | Article |
| Language: | deu |
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International Viticulture and Enology Society
2025-03-01
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| Series: | IVES Technical Reviews |
| Online Access: | https://ives-technicalreviews.eu/article/view/9271 |
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| _version_ | 1849388117087223808 |
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| author | James D. Duncan Benoit Divol |
| author_facet | James D. Duncan Benoit Divol |
| author_sort | James D. Duncan |
| collection | DOAJ |
| description |
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.
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| format | Article |
| id | doaj-art-067cc2f5acbe4767950ff44687f5a9c3 |
| institution | Kabale University |
| issn | 2680-4905 |
| language | deu |
| publishDate | 2025-03-01 |
| publisher | International Viticulture and Enology Society |
| record_format | Article |
| series | IVES Technical Reviews |
| spelling | doaj-art-067cc2f5acbe4767950ff44687f5a9c32025-08-20T03:42:23ZdeuInternational Viticulture and Enology SocietyIVES Technical Reviews2680-49052025-03-0110.20870/IVES-TR.2025.9271Nicotinic acid deficiency impacts wine fermentation efficiency in <i>Saccharomyces cerevisiae</i>James D. Duncan0Benoit Divol1South African Grape and Wine Research Institute, Stellenbosch University.South African Grape and Wine Research Institute, Stellenbosch University. 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. https://ives-technicalreviews.eu/article/view/9271 |
| spellingShingle | James D. Duncan Benoit Divol Nicotinic acid deficiency impacts wine fermentation efficiency in <i>Saccharomyces cerevisiae</i> IVES Technical Reviews |
| title | Nicotinic acid deficiency impacts wine fermentation efficiency in <i>Saccharomyces cerevisiae</i> |
| title_full | Nicotinic acid deficiency impacts wine fermentation efficiency in <i>Saccharomyces cerevisiae</i> |
| title_fullStr | Nicotinic acid deficiency impacts wine fermentation efficiency in <i>Saccharomyces cerevisiae</i> |
| title_full_unstemmed | Nicotinic acid deficiency impacts wine fermentation efficiency in <i>Saccharomyces cerevisiae</i> |
| title_short | Nicotinic acid deficiency impacts wine fermentation efficiency in <i>Saccharomyces cerevisiae</i> |
| title_sort | nicotinic acid deficiency impacts wine fermentation efficiency in i saccharomyces cerevisiae i |
| url | https://ives-technicalreviews.eu/article/view/9271 |
| work_keys_str_mv | AT jamesdduncan nicotinicaciddeficiencyimpactswinefermentationefficiencyinisaccharomycescerevisiaei AT benoitdivol nicotinicaciddeficiencyimpactswinefermentationefficiencyinisaccharomycescerevisiaei |