Macrowine 2021
IVES 9 IVES Conference Series 9 Impact of nitrogen addition timing on the synthesis of fermentative aromas in alcoholic fermentation

Impact of nitrogen addition timing on the synthesis of fermentative aromas in alcoholic fermentation

Abstract

Among the different compounds present in the must, nitrogen is an essential nutrient for the management of the fermentation kinetics but it also plays an important role in the synthesis of fermentative aromas. To address the problems related to nitrogen deficiencies, nitrogen additions during alcoholic fermentation have been developed. At present, they are mainly used to “secure” the fermentation process and avoid slow or sluggish fermentations. The consequences of such additions on the main reaction are well known (Beltran et al., 2005; Jiménez-Marti et al., 2007; Seguinot et al., 2018). However, their impact on the synthesis of aromas has been poorly studied. So, the main objective of this study was to compare the impact of nitrogen addition at different timings on both the kinetics and aroma synthesis. We also studied the effect of the initial nitrogen content of the must and the quantity of added nitrogen. To study the impact of these 3 parameters simultaneously, we used a Box-Behnken design and response surface modeling. Our results indicated that all three factors studied had important effects on fermentation kinetics and aroma production. The most remarkable points were the different regulation of the bioconversion of higher alcohols into acetate esters on one side and of fatty acids into ethyl esters on the other side. It was highlighted that the conversion of higher alcohols into acetate esters was maximum when nitrogen was added at the beginning of the stationary phase. Conversely, the highest conversion of acids into ethyl esters was reached when nitrogen was added close to the end of the stationary phase. This work enables to get a deeper understanding of the regulation of the yeast metabolism. It also underlines the possibility to refine the organoleptic profile of a wine by targeting the addition of nitrogen at a specific time during the stationary phase.

DOI:

Publication date: September 7, 2021

Issue: Macrowine 2021

Type: Article

Authors

Joséphine Godillot 

SPO, Univ Montpellier, INRAE, Institut Agro, Montpellier, France,Christian PICOU, SPO, Univ Montpellier, INRAE, Institut Agro, Montpellier, France Marc PEREZ, SPO, Univ Montpellier, INRAE, Institut Agro, Montpellier, France Isabelle SANCHEZ, MISTEA, INRAE, Institut Agro, Montpellier, France Jean-Marie SABLAYROLLES, SPO, Univ Montpellier, INRAE, Institut Agro, Montpellier, France Jean-Roch MOURET, SPO, Univ Montpellier, INRAE, Institut Agro, Montpellier, France

Contact the author

Keywords

alcoholic fermentation – nitrogen additions  – fermentative aromas – box-behnken design

Citation

Related articles…

Effect of foliar application of urea and nano-urea on the cell wall of Monastrell grape skins

The foliar application of urea has been shown to be able to satisfy the specific nutritional needs of the vine as well as to increase the nitrogen composition of the must. On the other hand, the use of nanotechnology could be of great interest in viticulture as it would help to slow down the release of urea and protect it against possible degradation. Several studies indicate that cell wall synthesis and remodeling are affected by nitrogen availability.

Read More

Impact and comprehension of nitrogen and lipid nutrition on the production of fermentative aromas with different S. Cerevisiae yeasts used for spirits

In the Cognac appellation, the production of white wines is almost exclusively dedicated to elaborate Charentaise eaux-de-vie. In this sense, the quality of Cognac eaux-de-vie intrinsically depends on the quality of the base wines subjected to the distillation stage. In this context, the production of these base wines differs from those of classic white wines to release particular organoleptic properties during the distillation stage.

Read More

Chemical and sensory quality, environmental sustainability, and consumer acceptance of South Tyrolean wines produced from hybrid grape varieties

Disease-resistant hybrid grape cultivars (DRHGCs) are hybrids of Vitis vinifera varieties with other Vitis species, and they are endowed with greater resistance to specific fungal diseases, enabling a potential reduction in the application of pesticides in the vineyard.

Read More

Metabolomics of grape polyphenols as a consequence of post-harvest drying: on-plant dehydration vs warehouse withering

A method of suspect screening analysis to study grape metabolomics, was developed [1]. By performing ultra-high performance liquid chromatography (UHPLC) – high-resolution mass spectrometry (HRMS) analysis of the grape extract, averaging 320-450 putative grape compounds are identified which include mainly polyphenols. Identification of metabolites is performed by a new HRMS-database of putative grape and wine compounds expressly constructed (GrapeMetabolomics) which currently includes around 1,100 entries.

Read More

Vineyard management practices to reduce sugar content on ‘Monastrell’ grapes

Climate change is resulting in more dry and hot summers, accelerating grape ripening and increasing berry sugars concentration. This results in wines with a higher alcohol content, which has a negative impact on wine quality, as well as, on consumer health. Agronomic practices that minimize these effects on berry composition and, consequently, on wine quality must be defined. In this work, different management practices have been assessed on rainfed ‘Monastrell’ grapevines in Jumilla (Murcia, Spain) from 2021 to 2023 vintages. Mulching, shading, application of kaolin and different types of pruning were evaluated, among others field adaptation practices.

Read More