WAC 2022 banner
IVES 9 IVES Conference Series 9 WAC 9 WAC 2022 9 3 - WAC - Posters 9 Influence of nitrogen supply on colorimetric parameters of Lugana wines

Influence of nitrogen supply on colorimetric parameters of Lugana wines

Abstract

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. 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. 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. 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. The present work was supported Laffort, France.

Download the PDF

DOI:

Publication date: June 27, 2022

Issue: WAC 2022

Authors

Beatrice, PERINA, Virginie, MOINE, Arnaud, MASSOT, Davide, SLAGHENAUFI, Giovanni, LUZZINI, Maurizio, UGLIANO

Presenting author

Beatrice, PERINA – Department of Biotechnology, University of Verona

Biolaffort, France | Biolaffort, France| Department of Biotechnology, University of Verona | Department of Biotechnology, University of Verona | Department of Biotechnology, University of Verona

Contact the author

Keywords

Lugana wine-White wine-Colour-CIELab-Nitrogen nutrition

Tags

IVES Conference Series | WAC 2022

Citation

Related articles…

Reaction Mechanisms of Copper and Iron with Hydrogen Sulfide and Thiols in Model Wine

Fermentation derived sulfidic off-odors due to hydrogen sulfide (H2S) and low molecular weight thiols are commonly encountered in wine production and removed by Cu(II) fining. However, the mechanism underlying Cu(II) fining remains poorly understood, and generally results in increased Cu concentration that lead to deleterious reactions in finished wine. The present study describes a mechanistic investigation of the iron and copper mediated reaction of H2S, cysteine, 3-sulfanylhexan-1-ol, and 6-sulfanylhexan-1-ol with oxygen. The concentrations of H2S, thiols, oxygen, and acetaldehyde were monitored over time. It was found that Cu(II) was rapidly reduced by both H2S and thiols to Cu(I).

Read More

Effect of mannoproteins extracted from Torulaspora delbrueckii on wine flavanol composition and on flavanol-salivary protein interactions

Global climate change is exerting an influence on vine phenology, leading to a decoupling of technological and phenolic maturity of grapes. This results in the modification of berry chemical composition, which can translate into wines with excessive astringency. The addition of mannoproteins (MP) to wine has been proposed as a way of mitigating this problem, since some studies have shown that MPs can modulate wine astringency. However, the mechanism underlying the astringency modulation effect of MPs is not well known and it seems to be dependent on the compositional and structural characteristics of the MP.

Read More

High and extreme high temperature effects on shiraz berry composition 

Climate change is leading to a rise in average temperature and in the frequency and severity of heatwaves, and is already significantly disturbing grapevine phenology and berry composition. With the evolution of the weather of Australian grape growing regions that are already warm and hot, flavonoids, for which biosynthesis depends on bunch microclimate, are expected to be impacted. These compounds include anthocyanins and tannins which contribute substantially to grape and wine quality. The goals of this project were to determine if berry tannin accumulation is sensitive to high temperature and to enhance knowledge on upper temperature limits for viable wine production, in turn informing critical timing for mitigation strategies.

Read More

Influence of the year and the environmental factors on condensed tannins from Cabernet franc grapes

The composition in condensed tannins of the grape berries is essential for the quality of the harvest. Proanthocyanidins have a significant influence on the organoleptic properties of the red wines

Read More

Des enjeux individuels à l’action collective

With the Federation of Wine Syndicates of Anjou and the Wine Syndicate of Angevin for direct sale to the Property, the Higher School of Agriculture of Angers was led to carry out, in 1995, a survey of winegrowers in Maine and Loire, with a view to grouping the supply of some of the wines intended for direct sale (Huet, 1995).

Read More