Influence of nitrogen compounds in grapes on aroma compounds of wines

Rapp, A.; Versini, G.

doi:10.1016/s0167-4501(06)80257-8

Cited by 171 publications

(195 citation statements)

References 38 publications

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“…With the exception of Fp in Malvasia Istriana, lower content of total higher alcohols in macerated wines was determined. This could be the result of blockage of the Ehrlich mechanism, the main yeasts pathway for the formation of higher alcohols due to the increased levels of nitrogenous substances in macerated must (Rapp & Versini, 1995;Sanchez Palomo et al, 2007). The total sum of higher alcohols never exceeded 400 mg/L, i.e.…”

Section: Aromatic Compounds In Winesmentioning

confidence: 99%

Impact of Alternative Skin Contact Procedures on the Aroma Composition of White Wine

Bavčar¹,

Česnik²,

Čuš³

et al. 2016

SAJEV

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Zelen, Ribolla Gialla and Malvasia Istriana, grapes from the Vitis vinifera (L.) varieties, were subjected to four processes involving grape skin contact. Fresh and fruity young wines were produced by adding 6% or 12% grape berries, respectively, during alcoholic fermentation, freezing the pomace (Fp) and the freezing whole grapes (Fg). Wine-free volatile aromatic compounds were determined using two extraction techniques coupled to gas chromatography (GC). These aromatic compounds and wine standard chemical parameters were compared to control wines produced without skin contact. Esters, higher alcohols, terpenes, volatile phenols and C 6 alcohols proved to be the most important sensorial odorants in wines. Both the content of aromatic compounds and the odour activity values showed some positive effects from skin contact. The freezing of the grapes and addition of 12% grape berries proved most effective for Zelen and Malvasia Istriana, producing a more intensive fruity and floral odour, a less intensive solvent odour and additional freshness. The same processes resulted only in additional fruitiness or a less intensive solvent odour in Ribolla Gialla while the lowest concentrations of grape derived terpenes were achieved for this variety. The three varieties were most affected by freezing processes. During the sensorial evaluation, the wines that had been subjected to skin contact were generally preferred to the control wines.

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Section: Aromatic Compounds In Winesmentioning

confidence: 99%

Impact of Alternative Skin Contact Procedures on the Aroma Composition of White Wine

Bavčar¹,

Česnik²,

Čuš³

et al. 2016

SAJEV

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“…Monastrell non-organic grapes showed higher total amino acid concentration than Monastrell organic at harvest moment, probably due to the different irrigation and fertilization, as we write above. This is important as these compounds affect the fermentative kinetics (Bisson, 1991) and the formation of volatile compounds during alcoholic fermentation (Rapp & Versini, 1991 Huang & Ough, 1991). Figure 1 shows the amino acid concentration in organic and non-organic samples during grape ripening.…”

Section: Samplesmentioning

confidence: 99%

Evolution of Nitrogen Compounds During Grape Ripening from Organic and Non-Organic Monastrell – Nitrogen Consumption and Volatile Formation in Alcoholic Fermentation

Garde‐Cerdán¹,

Lorenzo²,

Martínez-Gil³

et al. 2011

Research in Organic Farming

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“…Berry ammonia concentration was lowest in both chicory treatments, moderate in sawdust, and high in both bare soil treatments (Table 4). The lower nitrogen content in the must could present some winemaking problems such as stuck fermentations (Monk et al 1987;Bisson 1991;Rapp & Versini 1991;Goldspink & Frayne 1993) and H 2 S production (Voss 1981 cited in Rapp & Versini 1991). However these problems, if anticipated, could be overcome by adding diammonium phosphate to the must (Boulton et al 1995).…”

Section: Fruit Compositionmentioning

confidence: 99%

Vineyard floor management improves wine quality in highly vigorousVitis vinifera’Cabernet Sauvignon’ in New Zealand

Wheeler¹,

Black

Pickering

2005

New Zealand Journal of Crop and Horticultural Science

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Five inter-row soil management techniques were applied to a vigorous Vitis vinifera 'Cabernet Sauvignon' vineyard in Hawke's Bay, New Zealand-a permanent chicory (Chicorium intybus var. sativum 'Puna') cover crop; chicory sprayed with herbicide before veraison; incorporated pine (Pinus radiata) sawdust and bare soil maintained using cultivation or non-selective herbicide. Both chicory treatments significantly reduced the soil water content and shoot growth late in the season compared to the other treatments. Petiole nitrate concentration and leaf size were lowest in the sawdust and both chicory treatments. The pruning weights in the two chicory treatments were reduced to about half those found in the other treatments. No significant differences among treatments were found in yield or other viticultural characteristics examined. Both chicory treatments resulted in advanced ripening (increased soluble solids and decreased titratable acids), increased anthocyanins, and reduced ammonia content of berries compared to other treatments. Sensory evaluation of wines produced from the cultivation (bare soil) and the permanent chicory cover crop treatment were conducted after 4 years of bottle age, and showed riper fruit aroma and flavour and a higher overall quality score in the chicory treatment. Competition imposed for two seasons using a permanent chicory cover crop has resulted in improved viticultural and oenological characteristics of a highly vigorous 'Cabernet Sauvignon' vineyard in a marginal site in New Zealand.

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Influence of nitrogen compounds in grapes on aroma compounds of wines

Cited by 171 publications

References 38 publications

Impact of Alternative Skin Contact Procedures on the Aroma Composition of White Wine

Impact of Alternative Skin Contact Procedures on the Aroma Composition of White Wine

Evolution of Nitrogen Compounds During Grape Ripening from Organic and Non-Organic Monastrell – Nitrogen Consumption and Volatile Formation in Alcoholic Fermentation

Vineyard floor management improves wine quality in highly vigorousVitis vinifera’Cabernet Sauvignon’ in New Zealand

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