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…

MODELLING THE AGEING POTENTIAL OF SYRAH RED WINES BY ACCELERATED AGEING TESTS: INFLUENCE OF ANTIOXIDANT ASSAYS AND PHENOLIC COMPOSITION

Red wine ageing is an important step in the red wine evolution and impacts its chemical and sensory characteristics through many chemicals and physico-chemical reactions. The kinetics of these evolutions depend on the wine studied and influence the wine ageing potential. Generally, high quality red wines require a longer period of bottle ageing before consumption¹. The ageing potential is an impor-tant parameter for wine quality and is related to the capacity of a wine to undergo oxidation over time². Phenolic compounds which are ones of the main substrates for oxidation can then potentially modulate ageing potential³.

Read More

Riqualificazione dell’antica “Terra di Lavoro” attraverso il rilancio della cultivar Abbuoto

L’agricoltura dei territori costituenti l’antica “Terra di Lavoro”, territorio che oggi è compreso nella provincia di Caserta ed in parte di quelle di Frosinone e Latina, ha subito a partire dal 1970

Read More

Étude de la flore levurienne de différents terroirs alsaciens

L’utilisation de levures sélectionnées est généralement considérée comme le moyen d’éviter les problèmes fermentaires. Néanmoins de nombreux viticulteurs pensent que ces levures sont à l’origine d’une standardisation des vins et militent pour le respect d’une flore indigène (Bourguignon, 1992).

Read More

Fructose implication in the Sotolon formation in fortified wines: preliminary results

Sotolon (3-hydroxy-4,5-dimethyl-2(5H)-furanone) is a naturally occurring odorant compound with a strong caramel/spice-like scent, present in many foodstuffs. Its positive contribution for the aroma of different fortified wines such as Madeira, Port and Sherry is recognized. In contrast, it is also known to be responsible for the off-flavor character of prematurely aged dry white wines. The formation mechanisms of sotolon in wine are still not well elucidated, particularly in Madeira wines, which are submitted to thermal processing during its traditional ageing. The sotolon formation in these wines has been related to sugar degradation mechanisms, particularly from fructose [1].

Read More

Influenza delle componenti climatiche e pedologiche sulla variabilità dei contenuti polifenolici in alcuni ambienti vitati della DOCG Sagrantino di Montefalco

Obiettivo del progetto è la valutazione dell’influenza climatica e pedologica dell’areale di Montefalco sul vitigno Sagrantino, ponendo particolare attenzione alla componente polifenolica e antocianica. Sono stati quindi messi a confronto, a partire dal 2001 fino al 2008, sei differenti zone tutte situate all’interno dell’areale DOCG Sagrantino di Montefalco; per ciascun vigneto alla vendemmia sono state effettuate analisi sui parametri analitici e sul contenuto polifenolico e antocianico delle uve. Ognuna delle sei zone è inoltre stata caratterizzata dal punto di vista pedoclimatico, valutando l’influenza del clima e della tipologia di suolo sui parametri analitici presi in considerazione.

Read More