terclim by ICS banner
IVES 9 IVES Conference Series 9 IMPACT OF MUST NITROGEN DEFICIENCY ON WHITE WINE COMPOSITION DEPENDING ON GRAPE VARIETY

IMPACT OF MUST NITROGEN DEFICIENCY ON WHITE WINE COMPOSITION DEPENDING ON GRAPE VARIETY

Abstract

Nitrogen (N) nutrition of the vineyard strongly influences the must and the wine compositions. Several chemical markers present in wine (i.e., proline, succinic acid, higher alcohols and phenolic compounds) have been proposed for the cultivar Chasselas, as indicators of N deficiency in the grape must at harvest [1]. Grape genetics potentially influences the impact of N deficiency on grape composition, as well as on the concentration of potential indicators in the wine. The goal of this study was to evaluate if the che- mical markers found in Chasselas wine can be extended for other white wines to indicate N deficiency in the grape must.

This study was conducted on the vineyard of Agroscope in Changins (Switzerland) and focussed on four white grape varieties: Chardonnay, Sauvignon blanc, Gewürztraminer and Chasselas. Two treatments were set up (i.e, foliar N fertilisation at veraison and no fertilisation) for three years. Wine was produced for each treatment. The composition of the grapes was analysed at harvest and the potential indicators of N deficiency, mentioned above, were quantified in the wines. In addition, sensorial analysis of wines was carried out and highlighted the fact that wines from N-deficient must, regardless of grape variety, were less appreciated.

Nitrogen fertilisation significantly increased must N concentration (NH3 and amino acids (AA)) for all grape varieties, although the gain was related to the grape variety. Grape varieties influenced both the concentration and profile of AA in must. Nitrogen concentration in must was positively correlated with proline (R2 = 0.656) and propan-1-ol (R2 = 0.579) concentration in wine and negatively correlated with succinic acid, 2-phenyl-ethanol and catechin quantities in wines (R2 = 0.369; 0.368 and 0.266 respec- tively). Grape variety affected the concentration of all N deficiency indicators in wine (p < 0.05).

These results confirm that the chemical markers, initially proposed for Chasselas, can be used for other white wines. However, the threshold of the markers in wine, indicating N deficiency in grape juice, must be determined for each grape variety separately.

1. Dienes-Nagy, ., et al. (2020). Identification of putative chemical markers in white wine (Chasselas) related to nitrogen deficiencies in vineyards. OENO One, 54(3), 583–599

DOI:

Publication date: February 9, 2024

Issue: OENO Macrowine 2023

Type: Article

Authors

Thibaut, VERDENAL1, Jean-Laurent SPRING1, Marie BLACKFORD1, Fabrice LORENZINI1

1. Agroscope, Nyon, Switzerland

Contact the author*

Keywords

nitrogen deficiency, chemical markers, white wine, amino acid

Tags

IVES Conference Series | oeno macrowine 2023 | oeno-macrowine

Citation

Related articles…

TOWARDS THE SHELF-LIFE PREDICTION OF OLD CHAMPAGNE VINTAGES DEPENDING ON THE BOTTLE CAPACITY

Today, nearly one billion bottles of different sizes and capacities are aging in Champagne cellars while waiting to be put on the market. Among them, several tens of thousands of prestigious cuvees elaborated prior the 2000s are potentially concerned by prolonged aging on lees. However, when it comes to champagne tasting, dissolved CO₂ is a key compound responsible for the very much sought-after effer-vescence in glasses [1]. Yet, the slow decrease of dissolved CO₂ during prolonged aging of the most prestigious cuvees raises the issue of how long a champagne can age before it becomes unable to form CO₂ bubbles during tasting [2].

Read More

FUNGAL CHITOSAN IS AN EFFICIENT ALTERNATIVE TO SULPHITES IN SPECIFIC WINEMAKING SITUATIONS

[lwp_divi_breadcrumbs home_text="IVES" use_before_icon="on" before_icon="||divi||400" module_id="publication-ariane" _builder_version="4.20.4" _module_preset="default" module_text_align="center" module_font_size="16px" text_orientation="center"...
Read More

IMPACT OF HARVEST DATE ON THE FINE MOLECULAR COMPOSITION OF MUST AND BORDEAUX RED WINE (VAR. MERLOT, CABERNET SAUVIGNON). FOCUS ON ACIDITY AND SENSORY IMPACT AFTER FIVE YEARS OF AGING

Climate change has brought several impacts that are becoming increasingly intense during the last few years and put at risk the quality of the berries or even the plant’s sustainability. Such extreme climatic events impact the composition of the wine while modulating its quality and the consumer preferences (Tempère et al., 2019). The three most important changes that take place in the must are: 1) decrease acidity, 2) increase of the concentration of sugar, hence increase of alcohol in the wine, and 3) modification
of the sensory balance and the development for example of cooked fruit aromas.

Read More

PROTEOMIC STUDY OF THE USE OF MANNOPROTEINS BY OENOCOCCUS OENI TO IMPROVE MALOLACTIC FERMENTATION

Malolactic fermentation (MLF) is a desired process to decrease acidity in wine. This fermentation, carried out mostly by Oenococcus oeni, is sometimes challenging due to the wine stress factors affecting this lactic acid bacterium. Wine is a harsh environment for microbial survival due to the presence of ethanol and the low pH, and with limited nutrients that compromise O. oeni development. This may result in slow or stuck fermentations. After the alcoholic fermentation the nutrients that remain in the medium, mainly released by yeast, can be used in a beneficial way by O. oeni during MLF.

Read More

REVEALING THE ORIGIN OF BORDEAUX WINES WITH RAW 1D-CHROMATOGRAMS

Understanding the composition of wine and how it is influenced by climate or wine-making practices is a challenging issue. Two approaches are typically used to explore this issue. The first approach uses chemical
fingerprints, which require advanced tools such as high-resolution mass spectrometry and multidimensional chromatography. The second approach is the targeted method, which relies on the widely available 1-D GC/MS, but involves integrating the areas under a few peaks which ends up using only a small fraction of the chromatogram.

Read More