Nicotinic acid deficiency impacts wine fermentation efficiency in <i>Saccharomyces cerevisiae</i>

Nicotinic acid (NA), a form of vitamin B3, is a precursor to essential redox cofactors NAD⁺ and NADP, which are critical for various metabolic processes. In Saccharomyces cerevisiae, the production of these cofactors under anaerobic conditions occurs exclusively by salvaging various forms of vitamin B3, underscoring the significance of NA availability in grape juice. In this study, we investigated the impact of NA deficiency on the fermentation performance of S. cerevisiae and the subsequent impact on the metabolic footprint of wine.