The key role of vitamins in wine fermentation: recent advances and oenological perspectives

Puntos clave

• Vitamins significantly impact wine fermentation by enhancing yeast metabolic pathways and microbial activity.
• Key evidence shows that specific vitamins can improve flavor compounds, optimizing the wine quality and aroma.
• Assessment of fermentation processes reveals the influence of vitamins on yeast health and fermentation efficiency in winemaking.
• This analysis underscores the importance of vitamins in oenology, supporting the need for further investigation into their roles.