Inorganic nitrogen salts, and to a growing extent organic nitrogen preparations, are widely used to ameliorate a nitrogen deficiency in wine fermentation, but the impact of nitrogen supplementation on perceived wine sensory profile is essentially unknown. Supplementation of a low nitrogen Chardonnay grape juice with either ammonium nitrogen or combined amino acid and ammonium nitrogen showed that the type of nitrogen and concentration in the range 160-480 mg N/l had a substantial impact on the formation of yeast volatile compounds and perceived wine aroma. Addition of amino acid and ammonium nitrogen increased both acetate and medium chain fatty acid esters to a greater extent and decreased higher alcohols to a lesser extent than ammonium nitrogen alone whereas ammonium nitrogen substantially increased ethyl acetate and acetic acid. Low nitrogen wines were rated relatively low in floral/fruity aroma descriptors, while moderate nitrogen wines showed a good balance between desirable and less desirable attributes, whereas high nitrogen produced either an acetic/solvent character or highest ratings for floral/fruity attributes, depending on nitrogen type. These results show that amount and type of nitrogen supplement can substantially modulate Chardonnay wine volatiles composition and perceived aroma. © 2011 Elsevier Ltd. All rights reserved.

Comparison of inorganic and organic nitrogen supplementation of grape juice - Effect on volatile composition and aroma profile of a Chardonnay wine fermented with Saccharomyces cerevisiae yeast

Ugliano, Maurizio;
2011-01-01

Abstract

Inorganic nitrogen salts, and to a growing extent organic nitrogen preparations, are widely used to ameliorate a nitrogen deficiency in wine fermentation, but the impact of nitrogen supplementation on perceived wine sensory profile is essentially unknown. Supplementation of a low nitrogen Chardonnay grape juice with either ammonium nitrogen or combined amino acid and ammonium nitrogen showed that the type of nitrogen and concentration in the range 160-480 mg N/l had a substantial impact on the formation of yeast volatile compounds and perceived wine aroma. Addition of amino acid and ammonium nitrogen increased both acetate and medium chain fatty acid esters to a greater extent and decreased higher alcohols to a lesser extent than ammonium nitrogen alone whereas ammonium nitrogen substantially increased ethyl acetate and acetic acid. Low nitrogen wines were rated relatively low in floral/fruity aroma descriptors, while moderate nitrogen wines showed a good balance between desirable and less desirable attributes, whereas high nitrogen produced either an acetic/solvent character or highest ratings for floral/fruity attributes, depending on nitrogen type. These results show that amount and type of nitrogen supplement can substantially modulate Chardonnay wine volatiles composition and perceived aroma. © 2011 Elsevier Ltd. All rights reserved.
Ammonium nitrogen; Aroma; Chardonnay; Descriptors; Ethyl acetates; Flavour; Grape juice; High-nitrogen; Higher alcohols; Inorganic nitrogen; Medium-chain fatty acids; Nitrogen deficiency; Nitrogen supplement; Organic nitrogen; Saccharomyces cerevisiae; Saccharomyces cerevisiae yeast; Sensory profiles; Volatile composition; Volatile compounds; Wine aromas; Wine fermentation, Acetic acid; Amino acids; Ammonium compounds; Esters; Fermentation; Fruit juices; Fruits; Volatile fatty acids; Volatile organic compounds; Wine; Yeast, Nitrogen, acetic acid ethyl ester; alcohol derivative; amino acid; ammonia; fatty acid ester; inorganic nitrogen; medium chain fatty acid; organic nitrogen; unclassified drug; volatile agent, aroma; article; fermentation; grape juice; nitrogen deficiency; nonhuman; Saccharomyces cerevisiae; supplementation; wine; yeast, Saccharomyces cerevisiae; Vitaceae; Aroma; Chardonnay; Fermentation; Flavour; Nitrogen; Saccharomyces cerevisiae; Wine; Yeast
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11562/929322
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