Figure 5From: Two-carbon metabolites, polyphenols and vitamins influence yeast chronological life span in winemaking conditionsNicotinamide and nicotinic acid exert a negative effect during wine fermentation. The cell viability of a fermentation on synthetic grape juice by strain EC1118 with the addition of nicotinic acid and nicotinamide at 3.75 mg/L. Experiments were done in triplicate, and the mean and standard deviation are provided.Back to article page