Abstract Background and AimsDuring alcoholic fermentation in white winemaking, assimilable nitrogen and lipid content represent important nutritional factors for yeasts. In such conditions, grape solids represent the main source of lipids. The impact of the combination of assimilable nitrogen and lipids on yeast growth, metabolism and fermentation kinetics was investigated. Methods and ResultsSauvignon Blanc must at four different assimilable nitrogen concentrations and at three different grape solid levels was fermented on a laboratory scale in 1 L fermenters. The addition of grape solids exerted a significant impact (P .