Fermentation kinetics oxygen effects

Rosenfeld, E., Beauvoit, B., Blondin, B., Salmon, J. M. (2003) Oxygen consumption by anaerobic Saccharomyces cerevisiae under enological conditions Effect on fermentation kinetics. Applied and Environmental Microbiology, 69, 113-121. 

In white winemaking, suspended solids activate fermentation (Section 3.7.3). Certain constituents, probably sterols and fatty acids, are involved in this phenomenon (Ribereau-Gayon et al., 1975b). Although these substances are not very soluble, yeasts are capable of using them to improve fermentation kinetics. They probably act in conjunction with other factors, such as oxygenation and possibly nitrogen additions. Yeast hulls have a similar effect independent of their ability to eliminate inhibition (Section 3.6.2). 

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