IVAS 2022 banner
IVES 9 IVES Conference Series 9 IVAS 9 IVAS 2022 9 Influence of two yeast strains and different nitrogen nutrition on the aromatic compounds in Lugana wine

Influence of two yeast strains and different nitrogen nutrition on the aromatic compounds in Lugana wine


Lugana Protected Designation of Origin (PDO) wines are made from Turbiana grapes. The aroma of Lugana wines results from the combined contribution of esters, terpenes, norisprenoids, sulfur compounds and the benzenoid methyl salicylate. This study aims to investigate how volatile aroma compounds are affected by different nitrogen supplies and yeast strains. Wines were produced with a standard protocol with 2021 Turbiana grapes with two different yeasts Zymaflore Delta e Zymaflore X5 (Laffort, France).During the alcoholic fermentation of the must, when H2S appeared, additions of various nitrogen supply were made: inorganic nitrogen, organic nitrogen, a mix of inorganic and organic nitrogen and organic nitrogen with an addition of pure methionine. During wine fermentation, a daily measurement of hydrogen sulfide was carried out. Free volatile compounds were analyzed using GC-MS techniques. Analyses during the alcoholic fermentation process of the Lugana wines indicate that Zymaflore Delta developed higher concentrations of H2S than the other. On the other hand, observing the influence of the different nitrogen nutrients, it can be said that the best solution to limit the formation of H2S is to use the mix of organic and inorganic nitrogen. For almost all the biochemical classes of the analysed compounds, a statistically significant difference was shown about the yeast variable. Regarding the differences given by the variable of nitrogen nutrition, however, it is shown that all classes are influenced by it. With regard to Lugana wines fermented with Zymaflore Delta, the addition of the mix of organic and inorganic nitrogen led to higher concentrations of α-terpineol, the use of organic nitrogen favored a higher presence of TDN, and the use of this type of nitrogen added with methionine led to higher concentrations of α-terpineol. On the other hand, wines fermented with Zymaflore X5, the addition of the nitrogen nutrition mix during fermentation resulted in higher concentrations of norisoprenoids, while the addition of organic nitrogen and methionine resulted in higher levels of DMS, linalool, α-terpineol and methyl salicylate. This study showed that the choice of yeast proved to be the variable with the greatest impact on the volatile chemical profile of the wines studied. Furthermore, the choice of nitrogen nutrient had a significant impact on the production of volatile compounds but did not follow a specific trend within the classes of compounds that could be defined as improving or worsening the general aromatic profile of the wines. In fact, the yeast-nutrient interaction is specific, so different yeasts can have different outputs with the same nutrient. Therefore, it is important to calibrate the nitrogen nutrition according to the yeast strain chosen. The present work was supported by Laffort, France


Publication date: June 27, 2022

Issue: IVAS 2022

Type: Poster


Perina Beatrice1, Moine Virginie2, Massot Arnaud2, Slaghenaufi Davide1, Luzzini Giovanni1 and Ugliano Maurizio1

1Department of Biotechnology, University of Verona
2Biolaffort, France

Contact the author


ugana wine, White wine, Nitrogen nutrition, Aroma compound, GC-MS


IVAS 2022 | IVES Conference Series


Related articles…


It is important nowadays for wine producers to create a product that is an expression of their terroir, a concept including the interaction between a place (topography, climate, soil), the people (tradition, winemaking and viticultural practices) and the resulting product (grape varieties, wines) [1]. Nonetheless, wine’s typicity linked to those terroirs must be easily recognizable by consumers thanks to distinctive sensory characters and composition [2]. Among the compounds of interest, aromatic compounds and polyphenols play an important role in the quality of red wines, by impacting on the odour, color and astringency. To explore the influence of terroir factors, including climate, soil and human practices, on the chemical and sensory profile of wines, red wines from five terroirs of the Corbières appellation were subjected to a general study approach.

Microwave-assisted maceration and stems addition in Bonarda grapes: effects on wine chemical composition and sensory properties over two vintages

AIM: Bonarda, the second red grape variety in Argentina, produces high yields per hectare generating, in several cases, wines with low levels of quality compounds.

All acids are equal, but some acids are more equal than others: (bio)acidification of wines

Insufficient acidity in grapes from warm(ing) climates is commonly corrected through addition of tartaric acid during vinification, and less so with other organic acids. One alternative approach involves bio-acidification with certain strains of Lachancea thermotolerans (LT) via lactic acid production during fermentation.

Can soil nitrate explain polyphenol and anthocyanin content in vineyard with similar available soil water regime? 

Nitrogen (N) is quite important nutrient in grapevine development and must quality, but under Mediterranean climatic conditions, available soil water (ASW) during grapevine development can also influence vigour and must quality. The aim was to determine the influence of soil nitrate (NO3-) availability on N foliar, yield, and must quality in vineyards with similar available water holding capacity (AWC). For this purpose, four cv. Tempranillo (Vitis vinifera L.) vineyards were selected. All of them are placed in Uruñuela municipality (La Rioja, Spain), separated less than 2.5 km and in a slope <1 %, in soils with similar soil chemistry properties and with similar rooting depth (ranging between 105 cm and 110 cm).

Cabernet-Sauvignon ripening in Chile: follow-up study from 2012 to 2018

Temperature is a relevant parameter during vineyard development, affecting vine phenology and grape maturity. Moreover, the climate of the different Chilean valleys influences the varieties cultivated, the ripening period and the final quality of the wines. The use of growing degree days (GDD) is known worldwide for the study of climate in viticulture regions. However, little is known about the evolution of maturity and the sugar loading stop, based on this parameter.