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Food Chem

Title:		Comparison of inorganic and organic nitrogen supplementation of grape juice - Effect on volatile composition and aroma profile of a Chardonnay wine fermented with Saccharomyces cerevisiae yeast
Author(s):		Torrea D; Varela C; Ugliano M; Ancin-Azpilicueta C; Leigh Francis I; Henschke PA;
Address:		"Australian Wine Research Institute, P.O. Box 197, Glen Osmond (Adelaide), SA 5064, Australia; Universidad Pubica de Navarra, Department of Applied Chemistry, Campus Arrosadia S-N, E-31006 Pamplona, Spain. Australian Wine Research Institute, P.O. Box 197, Glen Osmond (Adelaide), SA 5064, Australia. Universidad Pubica de Navarra, Department of Applied Chemistry, Campus Arrosadia S-N, E-31006 Pamplona, Spain. Australian Wine Research Institute, P.O. Box 197, Glen Osmond (Adelaide), SA 5064, Australia. Electronic address: paul.henschke@awri.com.au"
Journal Title:		Food Chem
Year:		2011
Volume:		20110128
Issue:		3
Page Number:		1072 - 1083
DOI:		10.1016/j.foodchem.2011.01.092
ISSN/ISBN:		0308-8146 (Print) 0308-8146 (Linking)
Abstract:		"Inorganic nitrogen salts, and to a growing extent organic nitrogen preparations, are widely used to ameliorate a nitrogen deficiency in wine fermentation, but the impact of nitrogen supplementation on perceived wine sensory profile is essentially unknown. Supplementation of a low nitrogen Chardonnay grape juice with either ammonium nitrogen or combined amino acid and ammonium nitrogen showed that the type of nitrogen and concentration in the range 160-480mgN/l had a substantial impact on the formation of yeast volatile compounds and perceived wine aroma. Addition of amino acid and ammonium nitrogen increased both acetate and medium chain fatty acid esters to a greater extent and decreased higher alcohols to a lesser extent than ammonium nitrogen alone whereas ammonium nitrogen substantially increased ethyl acetate and acetic acid. Low nitrogen wines were rated relatively low in floral/fruity aroma descriptors, while moderate nitrogen wines showed a good balance between desirable and less desirable attributes, whereas high nitrogen produced either an acetic/solvent character or highest ratings for floral/fruity attributes, depending on nitrogen type. These results show that amount and type of nitrogen supplement can substantially modulate Chardonnay wine volatiles composition and perceived aroma"
Keywords:		Aroma Chardonnay Fermentation Flavour Nitrogen Saccharomyces cerevisiae Wine Yeast;
Notes:		"PubMed-not-MEDLINETorrea, Diego Varela, Cristian Ugliano, Maurizio Ancin-Azpilicueta, Carmen Leigh Francis, I Henschke, Paul A eng England 2011/08/01 Food Chem. 2011 Aug 1; 127(3):1072-83. doi: 10.1016/j.foodchem.2011.01.092. Epub 2011 Jan 28"