Yeast nutrient imbalances, such as deficiencies in assimilable nitrogen and accumulation of short‐ and medium‐chain fatty acids, can inhibit Saccharomyces cerevisiae during alcoholic fermentation. Yeast derivative products (YDPs) could supplement nitrogen, detoxify inhibitory fatty acids, and deliver sterol‐rich cell‐wall fragments that integrate into active dry yeast (ADY) membranes, enhancing rehydration and membrane repair.

In this study, six YDPs of different composition and nature were added either to grape must or during ADY rehydration. In addition, an experimental design was carried out considering 3 different musts fermented at three temperatures with three YDP concentrations.

Fermentation kinetics and general chemical parameters seemed to not change depending on the YDP addition, instead the fermentation temperature seemed to have a major role. However, YDPs let to shifts in volatile organic compound profiles, affecting the concentration of esters, higher alcohols, and fatty acids. Differences of sensory characteristics were also found. These effects depended on the timing of YDP addition, dosage, and fermentation temperature.

In conclusion, while YDPs under adequate assimilable nitrogen conditions seemed to not alter fermentation performance in the experimental conditions adopted, they modulated wine aroma and sensory complexity, underscoring the need for the optimization of YDP application in enological practice.