IVAS 2022 banner
IVES 9 IVES Conference Series 9 IVAS 9 IVAS 2022 9 Influence of nitrogen supply on colorimetric parameters of Lugana wines

Influence of nitrogen supply on colorimetric parameters of Lugana wines

Abstract

AIM: Color is one of the main qualitative parameters of a wine. As a matter of fact, immediately after having opened a bottle of wine, color, even before aroma and taste, is the first sensorial parameter to be evaluated by the consumer It can change according to various factors depending on the characteristics of the grapes or on the different production and storage processes. This study aims to evaluate the color differences on Lugana wines that are fermented with different yeast and nitrogen supply.

METHODS: Lugana wines were produced with 2021 vintage grapes. Wines were produced with a standard protocol with two different yeasts: Zymaflore Delta e Zymaflore X5 (Laffort, France). Winemaking was carried out in triplicate. During alcoholic fermentation of the must, when H2S appeared, additions of various nitrogen supply were made. Four different nitrogen nutrients have been added: inorganic nitrogen, organic nitrogen, a mix of inorganic and organic nitrogen and organic nitrogen with an addition of pure methionine. Subsequently the wines were subjected to accelerated aging at 40°C for 30 days. Color parameters of wines were evaluated thanks Color P100 (Nomasense) colorimeter and expressed in CIELab coordinates. Colorimetric differences were expressed through ∆E parameter.

RESULTS: We found significant differences among wines fermented with same yeast and supplemented with different nitrogen supply. No significant difference was attributed to yeast strain. Colorimetric analysis showed that the addition of inorganic nitrogen produced the greatest colorimetric difference with the control wine. The ΔE values ​​of the samples which included the addition of inorganic nitrogen even with the addition of methionine, are significantly different from the control samples which did not foresee any addition of nitrogen to the musts. Furthermore, despite an impact of accelerated aging treatment on colour, relative differences among samples remained constant.

CONCLUSIONS: This study provided a first insight into the influence of the different nitrogen supply on the color of Lugana wines. The CIELab colorimetric analyzes carried out showed that inorganic nitrogen nutrition leads to Lugana wines of different colors with higher ΔE values.  Further studies should investigate whether these interesting differences should be attributed to nitrogen nutrition alone or other enological variables and extend the tests to other white and red wines.

ACKNOWLEDGMENTS: The present work was supported Laffort, France.

DOI:

Publication date: June 27, 2022

Issue: IVAS 2022

Type: Poster

Authors

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

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

Contact the author

Keywords

Lugana wine, White wine, Colour, CIELab, Nitrogen nutrition

Tags

IVAS 2022 | IVES Conference Series

Citation

Related articles…

METHYL SALICYLATE, A COMPOUND INVOLVED IN BORDEAUX RED WINES PRODUCED WITHOUT SULFITES ADDITION

Sulfur dioxide (SO₂) is the most commonly used additive during winemaking to protect wine from oxidation and from microorganisms. Thus, since the 18th century, SO₂ was almost systematically present in wines. Recently, wines produced without any addition of SO₂ during all the winemaking process including bottling became more and more popular for consumers. A recent study dedicated to sensory characterization of Bordeaux red wines produced without added SO₂, revealed that such wines were perceived differently from similar wines produced with using SO₂ and were characterized by specific fruity aromas and coolness1,2.
Read More

WINE SWIRLING: A FIRST STEP TOWARDS THE UNLOCKING OF THE WINE’STASTER GESTURE

Right after the pouring of wine in a glass, a myriad of volatile organic compounds, including ethanol, overwhelm the glass headspace, thus causing the so-called wine’s bouquet [1]. Otherwise, it is worth noting that during wine tasting, most people automatically swirl their glass to enhance the release of aromas in the glass headspace [1]. About a decade ago, Swiss researchers revealed the complex fluid mechanics underlying wine swirling [2]. However, despite mechanically repeated throughout wine tasting, the consequences of glass swirling on the chemical space found in the headspace of wine glasses are still barely known.

Read More

Viticultural heritage in mountain territories of Catalonia: prospecting in the region of Osona, northern Spain

The recovery of ancestral or minority vine varieties has been gaining great interest in recent years, among other reasons because it is likely that some of these varieties, due to the fact that they are found in relict areas, have a greater potential for adaptation to external factors (biotic or abiotic) and can minimize the effects that climate change is causing in viticulture. Varieties that can be grown at altitude are currently being sought to combat rising temperatures and prolonged extreme drought conditions. In Catalonia, the Pyrenean expansion of vineyard cultivation is documented from the 10th century and has been related to the “small climatic optimum” (9th-12th centuries) and also to seigniorial power.[1] But different adverse climatic periods and the arrival of Phylloxera by the late 19th century made many of these crops disappear.[2]

Read More

Valorization of grape marc in a biorefinery loop for producing short- and medium-chain fatty acids, hydrogen, and methane, with polyphenol recovery

Global grape production amounts to approximately 70 million tons per year, with Europe contributing 61% of the world’s wine output, primarily from Italy, France, and Spain.

Read More

Vinos de tea en la isla de la Palma

En el Norte de la Isla de La Palma (Islas Canarias), se cultivan un conjunto de varietales constituidos principalmente por Negramoll, Listán blanco, Prieto, Albillo y Muñeco.

Read More