Nitrogen Sources Added to Must: Effect on the Fermentations and on the Tempranillo Red Wine Quality

Abstract

Nitrogen supplementation in musts or during the alcoholic fermentation is a common practice to promote fermentations. In this study, the impact of the supplementation of two different sources of nitrogen during Tempranillo red wine elaboration was studied. Mineral and organic nitrogen was added after the exponential yeast growth phase and during winemaking, examining its impact on the alcoholic and malolactic fermentation development, on the aromatic wine composition and on the nitrogenous wine composition. The nitrogen supplementation did not provide neither significant advantages in kinetics and fermentations time, nor differences in the chemical wine composition. The aromatic composition of the wines improved with the addition of inorganic nitrogen, although its organoleptic evaluation was not favored. Moreover, the concentration of amino acids in wines increased slightly after the malolactic fermentation and significantly during the stabilization time, especially with organic nitrogen addition. However, the synthesis of biogenic amines did not increase in wines neither after the malolactic fermentation, nor after the storage period.

Ground vegetation covers increase grape yield and must quality in Mediterranean organic vineyards despite variable effects on vine water deficit and nitrogen status

“…N availability has been also indicated as a lever for YAN concentration in grapes (Pérez-Álvarez et al, 2015). In our study, YAN was generally lower than the recommended values (140-150 mg l -1 ) (Santamaría et al, 2020) and we found significant differences across treatments only in 2019. Spontaneous groundcovers showed the highest and the lowest YAN in 2018 and 2019, respectively.…”

Effects of the Annual Nitrogen Fertilization Rate on Vine Performance and Grape Quality for Winemaking: Insights from a Meta-Analysis

“…Consequently, the maximum YAN concentration achievable is not very far, and this does not pose an issue, as the objective for winemaking purposes, is to attain a minimum YAN concentration (usually, 150 mg•L −1 ) that allows successful fermentations rather than a maximum YAN concentration. In fact, being under maximum achievable YAN values is adequate, because high nitrogen contents could be detrimental to the must quality for winemaking [17], and if, whatever the case, YAN is found to be too low, musts may be readily fortifed with N in the winery [66].…”

Genome sequencing and oenologically relevant traits of the Uruguayan native yeast <i>Issatchenkia terricola</i>

“…Concerning nitrogen sources, essential for biomass production and efficient fermentation, a wide variety of compounds assimilable by yeasts are also present in grape musts. Among them, amino acids or ammonium are generally the primary ones (Santamaría et al, 2020), but there are also minor sources like urea, small peptides and ornithine, etc. As expected, the genes that ensure the assimilation of ammonium in glutamate and glutamine were identified in I. terricola.…”