Nitrogen and oxygen requirements of commercial yeasts were compared. Nitrogen demands were measured by calculating the amounts of ammoniacal nitrogen necessary to keep the fermentation rate constant during the stationary phase. Oxygen demands were studied by (i) running anaerobic fermentations and (ii) measuring the effect of adding 1 mg/L oxygen at the beginning of the stationary phase. Substantial differences were found and their technological impact was discussed. Because of the importance of nitrogen and oxygen in enology, using such tests may be of great interest, especially when there are risks of (i) slow fermentations, due to nitrogen deficiencies or (ii) sluggish fermentations, mainly due to oxygen limitations.
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Julien et al. (2000) studied this question.