Rethinking yeast nutrition beyond nitrogen with functional micronutrients: lipid droplets, vitamins, minerals
Successful alcoholic fermentation depends on more than nitrogen alone. In practice, even when YAN is correctly adjusted, fermentations can still become sluggish or stuck. This highlights a key point: alongside nitrogen, lipids, vitamins, minerals, and other functional micronutrients play essential roles in yeast metabolism, stress resistance, and fermentation performance.
Recent research highlights the key role of lipid droplets in yeast survival during alcoholic fermentation, while new non-Saccharomyces yeast derivatives emerge as a promising and original source to enhance nutrient diversity in winemaking, notably through their diverse lipid profiles.
To better address these needs in real fermentation conditions, we have selected :
- a specific yeast autolysate from Metschnikowia pulcherrima Mp77, naturally rich in lipid droplets, polyunsaturated fatty acids (PUFA), and vitamins
- a specific autolysate from Saccharomyces cerevisiae Sc88, providing balanced vitamins, minerals, and organic nitrogen
Combined, they support yeast performance and global nutritional needs under challenging fermentation conditions.
Why are lipid droplets important for Saccharomyces cerevisiae during alcoholic fermentation?
During alcoholic fermentation (AF), yeast is exposed to multiple stresses that winemakers know well:
- Increasing alcohol levels
- Variable acidity
- Osmotic pressure (high sugars)
- Nutrient limitations
- Temperature variations
- Low oxygen availability
Traditionally, lipid droplets -specialised intracellular structures that store neutral lipids such as sterols and fatty acids – were seen as simple reserves. Today, they are recognised as key elements helping yeast adapt to these stresses.
They contribute by:
- Supporting yeast cell membrane functionality during AF
- Providing lipid reserves when nutrients become limiting
- Helping preserve wine quality potential
Why is yeast nutrition about more than nitrogen?
YAN remains an important indicator, but it does not fully reflect yeast nutritional requirements.
Yeast also requires:
- Lipids and sterols for membrane function
- Vitamins for enzymatic activity
- Minerals for cellular metabolism
- Survival factors to maintain viability under stress
Modern vineyard and climate conditions can affect the natural availability of these compounds. Heat, drought, vine stress, and highly clarified musts can increase the risk of micronutrient deficiencies.
Even when YAN levels are sufficient, deficiencies in lipids, vitamins, or minerals may lead to:
- Sluggish or stuck fermentations
- Reduced yeast viability
- Lower stress tolerance
- Less consistent fermentation kinetics
- Reduced wine quality
This explains the growing interest in more complete, functionality-driven nutrition strategies.
How do we transform scientific insight into targeted solutions?
Building on our expertise in yeast physiology, strain selection, and autolysate production, and on recent advances regarding lipid droplets as survival factors, we have developed PERFORMENS M™.
This solution combines two complementary yeast autolysates:
- Metschnikowia pulcherrima Mp77
- Saccharomyces cerevisiae Sc88
to deliver a broader and more functional nutritional profile.
What makes Metschnikowia pulcherrima Mp77 autolysate unique?
Not all yeast-derived nutrients provide the same functional composition.
This autolysate, obtained from a specific non-Saccharomyces strain (Metschnikowia pulcherrima Mp77), selected for its distinctive composition and produced through a dedicated process (OYA™ process), is rich in:
- Lipid droplets
- Polyunsaturated fatty acids (PUFA)
- B-vitamins
- Functional micronutrients
These compounds play a key role in supporting fermenting yeast, particularly under stress or nutrient imbalance.
The diversity of lipids provided represents an evolution beyond traditional nitrogen-focused nutrition.
What is the role of the Saccharomyces cerevisiae Sc88 autolysate ?
The Saccharomyces cerevisiae Sc88 autolysate was selected for its balanced nutritional profile. It provides:
- Organic nitrogen (amino acids and small peptides)
- Minerals
- Additional yeast survival factors
Together with Mp77, it contributes to a broader nutritional spectrum designed to support yeast metabolism throughout fermentation.
This combined approach helps maintain:
- Yeast cell functionality
- Fermentation regularity
- Wine sensory quality
particularly under challenging conditions.
How can this advanced organic nutrient improve fermentation reliability?
PERFORMENS M™ is designed to go beyond single-parameter correction (like YAN adjustment).
It is particularly relevant in situations such as:
- High sugar musts
- Low assimilable nutrients
- Warm vintages
- Highly clarified musts
- High fermentation stress
By supplying a broader range of functional micronutrients, it helps:
- Maintain yeast activity from inoculation to dryness
- Secure fermentation completion
- Improve consistency between tanks
- Reduce risk of fermentation deviations
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Published Jun 22, 2026