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…

The impact of global warming on Ontario’s icewine industry

Ontario’s wine regions lie at the climatic margins of commercial viticulture owing to their cold winters and short cool growing season. The gradual warming of northern latitudes projected under a human-induced climate change scenario could bring mixed benefits to these wine regions.
Read More

The heritage behind the very old vineyards – The novelty with tradition for the future 

In Portugal, the prospection and conservation of representative samples of intra-varietal variability of grapevine has been carried out for 46 years, and in 2010 an infrastructure was created for the conservation of all these genetic resources – the portuguese association for grapevine diversity (porvid) experimental centre for the conservation of grapevine diversity. the aim is to save the genetic identity of ancient varieties to prevent their imminent loss and to preserve the raw material for current and future selections, thus adding economic value and sustainability to the vine and wine sector.

Read More

Use of the stics crop model as a tool to inform vineyard zonages

STICS est un modèle de culture développé à l’INRA (France) depuis 1996. Il simule les bilans de carbone, d’eau et d’azote dans le système culture-sol, piloté par des données climatiques journaliéres. Il calcule à la fois des variables agricoles (rendement en quantité et qualité) et environnementales (pertes en eau et en azote). Une des originalités de STICS est son adaptabilité à de nombreuses cultures (herbacées, ligneuses, annuelles, pérennes) rendue possible par le choix de paramètres génériques et d’options de formalismes. Le travail présenté traite, dans un premier temps, des spécificités de STICS pour la vigne en terme de bilan trophique, de fonctionnement énergétique et hydrique et d’estimation des teneurs en sucre en en eau du raisin. Nous montrons ensuite diverses sorties du modèle qui permettent de caractériser des terroirs du vignoble des Côtes du Rhône.

Read More

Role of Harvesting Time/Optimal Ripeness in Zone/Terroir Expression

La maturité optimale est définie en fonction du style de vin désiré, qui est fonction du marché. Le sol et le climat ont un effet sur la typicité des vins. Le niveau qualitatif des raisins et des vins, et le potentiel pour obtenir différents styles de vin est déterminé par l’association des caractéristiques naturel du terroir et les technologies mises en

Read More

Bees, climate changes, and “environmental sustainability 4.1c” in viticulture and the territory for a new global multiproductive “biometaethical district 4.1c”

The use of bees as pollinators in vine varieties with physiologically female flowers (Picolit, Bicane, Ceresa, Moscato rosa, etc.) (Cargnello, 1983) and as bio-indicators for biodiversity and environmental sustainability is well-known. Furthermore, there are interests in: 1-a. Making the viticulture of Belluno (Province of Veneto in North-eastern Italy, which is also famous for the Dolomites -a UNESCO World Heritage-) regain the socioeconomic role which it is entitled to and which it had got in its past by aiming at the enhancement of local grape variety in harmony with others, for example with the neighboring area of the Conegliano and Valdobbiadene Prosecco Superiore DOCG; 2-a. Maintaining and further improving the important natural and healthy environment of Belluno, and making its territory and the “lookout” means of the environmental sustainability, including its vineyards, even more naturally original and sustainable 4.1C.

Read More