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…

Wine as cultural national heritage: 10 years of the “Vino Bebida Nacional” law in Argentina: review and lessons

Ten years have passed since the enactment and implementation of law no. 26,870 “national drink wine” in Argentina, a pioneering legislation worldwide that seeks to disseminate the cultural characteristics inherent in the production, elaboration, and consumption of wine, as well as its deep-rooted traditions.

Read More

The grapesim model: a model to better understand the complex interactions between carbon and nitrogen cycles in grapevines

Nitrogen fertilization is an important practice to guarantee vineyards sustainability and performance over years, while ensuring berry quality. However, achieving a precise nitrogen fertilization to meet specific objectives of production is difficult. There is a lack of knowledge on the impact of nitrogen fertilizers (soil/foliar; organic/mineral) and different levels of fertilization on the interactions between carbon and nitrogen cycles within the vine. Crop models may be useful in that purpose because they can provide new insights of the effects of fertilization in carbon and nitrogen storage. The objective of this study is to build a model to simulate grapevine carbon and nitrogen content in vines to evaluate the impact of different fertilization strategies in vine growth and yield.

Read More

Depletion Of Vine-Shoots Phenolic Composicion After Being Used As An Enological Tool For Wine Differentiation

Pruning vine-shoots are a viticulture waste that have been traditionally poorly exploited in relation to its chemical minority composition related to phenolic and volatile compounds. In this line, toasted vine-shoots supposes a proposal of enological tool to use to modulate the chemical and sensorial profile of wines. From a phenolic point of view, when vine-shoots are used during winemaking mainly influence to increase the flavanols and stilbenes content, mostly trans-resveratrol, as also an increasing in the sweet tannins and decreasing the green character and total anthocyanins, changing the violet for garnet colour.

Read More

Short-term canopy strategies to enhance grapevine adaptation to climate change

Context and purpose of the study. Viticulture faces significant challenges due to climate change, with increased frequency of extreme weather events impacting grapevine growth, grape quality, and wine production.

Read More

Variability of Constitutive Stilbenoid Levels and Profiles in Grape Canes (Vitis spp.) depending on Genetic and Environmental Factors

Grape cane is a viticultural by-product that is currently underused or not used at all. Therefore, it bears a high potential for valorization due to the presence of anti-microbially active stilbenoids, being biologically relevant for plant defense. These compounds are highly interesting for applications in the agricultural sector as well as for the food and feed industry.

Read More