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Effect of ammonium supplements to musts of Albariño variety: impact on wine compounds

AuthorsVilanova de la Torre, María del Mar; Siebert, T.; Varela, C.; Pretorius, I. S.; Henschke, P. A.
KeywordsYeast assimilable nitrogen
Albariño variety
Wine composition
Issue Date2006
PublisherOrganisation internationale de la vigne et du vin
Citation29th OIV World Congress of Vine and Wine
AbstractWine yeast require an adequate supply of assimilable nitrogen (yeast assimilable nitrogen or YAN) during alcoholic fermentation to prevent nitrogen limitation stress, which can lead to the incomplete fermentation of sugars and the production of off-flavours. In the present study, Albariño grape juice (250 mg YAN/L) was supplemented with ammonium to obtain a medium (350 mg YAN/L) and high (450 mg YAN/L) concentration of yeast assimilable nitrogen. The impact of the initial YAN concentration of the must on the formation of wine compounds was determined at four months post fermentation. The YAN content of must affected fermentation profile, wine composition and volatiles content. In this study, ethyl esters and total alcohols were the most affected compounds. These results suggest the importance of optimising must YAN content for wine composition as well as fermentation kinetics.
Description5 páginas, 2 tablas.- Trabajo presentado al Congreso celebrado en Logroño (España) entre el 25 y el 30 de junio de 2006.
Appears in Collections:(MBG) Comunicaciones congresos
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