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

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 afte...

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Bibliographic Details
Published inFermentation (Basel) Vol. 6; no. 3; p. 79
Main Authors Santamaría, Pilar, González-Arenzana, Lucía, Garijo, Patrocinio, Gutiérrez, Ana Rosa, López, Rosa
Format Journal Article
LanguageEnglish
Published Basel MDPI AG 01.09.2020
Subjects
alcoholic and malolactic fermentations
Amines
Amino acids
Biogenic amines
Chemical properties
Composition
Fermentation
Identification and classification
Malolactic fermentation
Methods
Mitochondrial DNA
Musts
Nitrogen
Nitrogen (Chemical element)
Nitrogen sources
Observations
Organoleptic evaluation
Quality management
Ribosomal DNA
Sensors
Tempranillo red wine
volatile compounds
Wine
wine quality
Wineries & vineyards
Wines
Yeast
Spain
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Summary: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.
ISSN:2311-5637
2311-5637
DOI:10.3390/fermentation6030079