has anyone experimented with using yeast hulls to supply sterols rather than oxygenating/airating their beer/wine/mead must or wort?

So this question challenges a lot Brewers assumption that yeast needs oxygen to reproduce. It just plain doesn’t. Yeast does use oxygen, but it’s a mighty and inaccurate over simplification to say it has anything to do with reproduction. Please don’t answer that I am wrong. There is plenty of scientific studies (including in beverage studies) that you can read to learn about how yeast do not respire when in the presence of sugar, and how they multiply just as well in anaerobic environments.

What yeast do use oxygen for is to produce sterols (basically fat) to more easily take in sugar and in turn excrete alcohol. It has been suggested that adding yeast hulls at the beginning of a ferment will supply the yeast with the sterols they need. This is sometimes done to get stuck fermentation’s going again, because often they get stuck because the yeast have used up all their sterols. Resupplying sterols gets them going again.

So I am wondering what results people ha e had supplying yeast hulls at the beginning of a ferment rather than aerating or oxygenating their brews.

You see some fruit produce some really off flavors when allowed to oxidize, most notably strawberry and watermelon. I want to see if yeast Hull supplication can produce a better product.

Thanks