Vineyard Nitrogen Supply and Shiraz Grape and Wine Quality

Treeby, M. T.; Holzapfel, Bruno; Pickering, Gary J.; Friedrich, Carl J.

doi:10.17660/actahortic.2000.512.8

Cited by 15 publications

(20 citation statements)

References 0 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Nitrogen application in the vineyard increased the assimilable amino nitrogen concentration of Shiraz juice for all rootstocks (5C Teleki, Schwarzmann, Ramsey), with the exception of 5C Teleki supplied with nitrogen postharvest (Treeby et al 2000). When nitrogen was applied postharvest the colour density of young wines from vines receiving nitrogen was generally lower in comparison to those wines from untreated vines, even in the 5C Teleki treatment in which assimilable amino nitrogen was not affected.…”

Section: Phenolicsmentioning

confidence: 89%

“…G-G correlates with wine flavour intensity and wine quality score (Francis et al 1999, Gishen et al 2002. With only one exception, Treeby et al (2000) observed that a summer or postharvest application of nitrogen significantly reduced the G-G concentration in wines of Shiraz grafted onto three different rootstocks. However, this was only reflected in a reduced wine palate intensity score for one scion-rootstock combination.…”

Section: Glycosidesmentioning

confidence: 93%

“…These compounds play a major role in the long term colour density and stability of red wine. The total phenol concentration in Shiraz juices from the nitrogentreated Schwarzmann and Ramsey vines rose in response to nitrogen application and certainly gave no indication that wine colour density might be reduced (Treeby et al 2000). However, the increase in total phenol concentration might have been due to an increase in the tannin concentration in the juice rather than the anthocyanins, but this is only supposition as neither anthocyanins nor tannins were measured in the juice.…”

Section: Phenolicsmentioning

confidence: 95%

“…Several studies have demonstrated that nitrogen application in the vineyard leads to increased yeast cell number in fermenting must when compared to the untreated control (Bell et al 1979, Spayd et al 1995. Fermentation rate also increases with an associated decrease in total fermentation duration (Ough et al 1968a, Bell et al 1979, Ough and Lee 1981, Dukes et al 1991, Goldspink and Frayne 1997, Treeby et al 2000, Chantelot et al 2001, Spring 2002). This is not surprising, since yeast growth and fermentation kinetics are associated when other factors are optimal , Blateyron and Sablayrolles 2001, Cramer et al 2002.…”

Section: Yeast Growth and Fermentation Activitymentioning

confidence: 99%

“…However, anecdotally, the minimum concentration of nitrogen needed for complete fermentation of unclarified must is believed to be lower than for clarified must, due to the presence of a higher amount of grape solids. Furthermore, lower rather than higher must YAN may be beneficial for extending the duration of red ferments and hence increasing the extraction of phenols, especially anthocyanins (Treeby et al 2000). Grape solids, particularly skins, provide additional YAN (YAN concentration of skins is generally not measured when determining the YAN concentration of red berries or must; see Sections 2.2.4 and 2.4.2) and are a source of lipids, which are known to shorten the fermentation duration of clarified juices (Houtman et al 1980, Ingledew and Kunkee 1985, Larue and Lafon-Lafourcade 1989.…”

Section: Nitrogen Requirements Of Yeastmentioning

confidence: 99%

See 4 more Smart Citations

Implications of nitrogen nutrition for grapes, fermentation and wine

Bell

Henschke

2005

Aust J Grape Wine Res

781

799

View full text Add to dashboard Cite

This review discusses the impacts of nitrogen addition in the vineyard and winery, and establishes the effects that nitrogen has on grape berry and wine composition and the sensory attributes of wine. Nitrogen is the most abundant soil‐derived macronutrient in a grapevine, and plays a major role in many of the biological functions and processes of both grapevine and fermentative microorganisms. Manipulation of grapevine nitrogen nutrition has the potential to influence quality components in the grape and, ultimately, the wine. In addition, fermentation kinetics and formation of flavour‐active metabolites are also affected by the nitrogen status of the must, which can be further manipulated by addition of nitrogen in the winery. The only consistent effect of nitrogen application in the vineyard on grape berry quality components is an increase in the concentration of the major nitrogenous compounds, such as total nitrogen, total amino acids, arginine, proline and ammonium, and consequently yeast‐assimilable nitrogen (YAN). Both the form and amount of YAN have significant implications for wine quality. Low must YAN leads to low yeast populations and poor fermentation vigour, increased risk of sluggish/stuck/slow fermentations, increased production of undesirable thiols (e.g. hydrogen sulfide) and higher alcohols, and low production of esters and long chain volatile fatty acids. High must YAN leads to increased biomass and higher maximum heat output due to greater fermentation vigour, and increased formation of ethyl acetate, acetic acid and volatile acidity. Increased concentrations of haze‐causing proteins, urea and ethyl carbamate and biogenic amines are also associated with high YAN musts. The risk of microbial instability, potential taint from Botrytis‐infected fruit and possibly atypical ageing character is also increased. Intermediate must YAN favours the best balance between desirable and undesirable chemical and sensory wine attributes. ‘Macro tuning’, of berry nitrogen status can be achieved in the vineyard, given genetic constraints, but the final ‘micro tuning’ can be more readily achieved in the winery by the use of nitrogen supplements, such as diammonium phosphate (DAP) and the choice of fermentation conditions. This point highlights the need to monitor nitrogen not only in the vineyard but also in the must immediately before fermentation, so that appropriate additions can be made when required. Overall, optimisation of vineyard and fermentation nitrogen can contribute to quality factors in wine and hence affect its value. However, a better understanding of the effect of nitrogen on grape secondary metabolites and different types of nitrogen sources on yeast flavour metabolism and wine sensory properties is still required.

show abstract

Section: Phenolicsmentioning

confidence: 89%

Section: Glycosidesmentioning

confidence: 93%

Section: Phenolicsmentioning

confidence: 95%

Section: Yeast Growth and Fermentation Activitymentioning

confidence: 99%

Section: Nitrogen Requirements Of Yeastmentioning

confidence: 99%

See 3 more Smart Citations

Implications of nitrogen nutrition for grapes, fermentation and wine

Bell

Henschke

2005

Aust J Grape Wine Res

781

799

View full text Add to dashboard Cite

show abstract

Using foliar nitrogen application during veraison to improve the flavor components of grape and wine

et al. 2020

View full text Add to dashboard Cite

Nitrogen is involved in the winemaking process from grapevine growth to wine fermentation, and its precise utilization in vineyards can regulate grape and wine quality. Foliar nitrogen application during veraison (FNAV) could prevent nitrogen deficiency in grape and must in nitrogen‐deficient vineyards. Moreover, FNAV also could improve certain flavor components of grape and wine, but little attention has been paid to FNAV. Therefore, this paper mainly reviews the difficulties encountered in current applications of nitrogen in vineyards and wineries, and the advantages of FNAV over the addition of nitrogen in soil and wineries. And it discusses that FNAV can increase yeast‐assimilable nitrogen and phenolics, and scarcely affect volatile components of grape (must and wine), and points out the existing problems including the core issue and then puts forward future research directions. This information may indicate future directions for research, and provide a reference for viticulturists and winemakers on the precise application of nitrogen on grapevine and must to further improve grape and wine quality in nitrogen‐deficient vineyards. © 2020 Society of Chemical Industry

show abstract

Bibliography

2014

A Complete Guide to Quality in Small-Scale Wine Making

View full text Add to dashboard Cite

Vineyard Nitrogen Supply and Shiraz Grape and Wine Quality

Cited by 15 publications

References 0 publications

Implications of nitrogen nutrition for grapes, fermentation and wine

Implications of nitrogen nutrition for grapes, fermentation and wine

Using foliar nitrogen application during veraison to improve the flavor components of grape and wine

Bibliography

Contact Info

Product

Resources

About