Abstract
The utilization of nitrogen compounds in garnacha must inoculated with two Saccharomyces cerevisiae killer strains (ICV D47, ICV K1M) was studied. These samples were compared with control must fermented with wild yeast. The results show that in the samples where the inoculated killer yeasts predominated, excretion of amino acids took place from an early stage in the alcoholic fermentation (25% of sugars consumed). This did not occur in the control sample. At the end of the fermentation process, the excretion of amino acids in the samples inoculated with the killer strains was high, so these wines would be considered more unstable from the microbiological point of view.
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