Nitrogen Sources Added to Must: Effect on the Fermentations and on the Tempranillo Red Wine Quality
© 2020 by the authors.
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| Format: | artículo biblioteca |
| Language: | English |
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Multidisciplinary Digital Publishing Institute
2020
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| Subjects: | Nitrogen, Tempranillo red wine, Alcoholic and malolactic fermentations, Amino acids, Volatile compounds, Wine quality, |
| Online Access: | http://hdl.handle.net/10261/220368 |
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dig-icvv-es-10261-2203682022-11-02T11:25:19Z Nitrogen Sources Added to Must: Effect on the Fermentations and on the Tempranillo Red Wine Quality Santamaría, Pilar González-Arenzana, L. Garijo, P. Gutiérrez, Ana Rosa López, Rosa Gobierno de La Rioja Nitrogen Tempranillo red wine Alcoholic and malolactic fermentations Amino acids Volatile compounds Wine quality © 2020 by the authors. Nitrogen supplementation in musts or during the alcoholic fermentation is a common practice to promote fermentations. In this study, the impact of the supplementation of two different sources of nitrogen during Tempranillo red wine elaboration was studied. Mineral and organic nitrogen was added after the exponential yeast growth phase and during winemaking, examining its impact on the alcoholic and malolactic fermentation development, on the aromatic wine composition and on the nitrogenous wine composition. The nitrogen supplementation did not provide neither significant advantages in kinetics and fermentations time, nor differences in the chemical wine composition. The aromatic composition of the wines improved with the addition of inorganic nitrogen, although its organoleptic evaluation was not favored. Moreover, the concentration of amino acids in wines increased slightly after the malolactic fermentation and significantly during the stabilization time, especially with organic nitrogen addition. However, the synthesis of biogenic amines did not increase in wines neither after the malolactic fermentation, nor after the storage period. View Full-Text Keyw This research was funded by La Rioja Government. Peer reviewed 2020-09-25T13:53:46Z 2020-09-25T13:53:46Z 2020 2020-09-25T13:53:46Z artículo http://purl.org/coar/resource_type/c_6501 Fermentation 6(3): 79 (2020) http://hdl.handle.net/10261/220368 10.3390/fermentation6030079 2311-5637 en Publisher’s version https://doi.org/10.3390/fermentation6030079 Sí open Multidisciplinary Digital Publishing Institute |
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biblioteca |
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Nitrogen Tempranillo red wine Alcoholic and malolactic fermentations Amino acids Volatile compounds Wine quality Nitrogen Tempranillo red wine Alcoholic and malolactic fermentations Amino acids Volatile compounds Wine quality |
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Nitrogen Tempranillo red wine Alcoholic and malolactic fermentations Amino acids Volatile compounds Wine quality Nitrogen Tempranillo red wine Alcoholic and malolactic fermentations Amino acids Volatile compounds Wine quality Santamaría, Pilar González-Arenzana, L. Garijo, P. Gutiérrez, Ana Rosa López, Rosa Nitrogen Sources Added to Must: Effect on the Fermentations and on the Tempranillo Red Wine Quality |
| description |
© 2020 by the authors. |
| author2 |
Gobierno de La Rioja |
| author_facet |
Gobierno de La Rioja Santamaría, Pilar González-Arenzana, L. Garijo, P. Gutiérrez, Ana Rosa López, Rosa |
| format |
artículo |
| topic_facet |
Nitrogen Tempranillo red wine Alcoholic and malolactic fermentations Amino acids Volatile compounds Wine quality |
| author |
Santamaría, Pilar González-Arenzana, L. Garijo, P. Gutiérrez, Ana Rosa López, Rosa |
| author_sort |
Santamaría, Pilar |
| title |
Nitrogen Sources Added to Must: Effect on the Fermentations and on the Tempranillo Red Wine Quality |
| title_short |
Nitrogen Sources Added to Must: Effect on the Fermentations and on the Tempranillo Red Wine Quality |
| title_full |
Nitrogen Sources Added to Must: Effect on the Fermentations and on the Tempranillo Red Wine Quality |
| title_fullStr |
Nitrogen Sources Added to Must: Effect on the Fermentations and on the Tempranillo Red Wine Quality |
| title_full_unstemmed |
Nitrogen Sources Added to Must: Effect on the Fermentations and on the Tempranillo Red Wine Quality |
| title_sort |
nitrogen sources added to must: effect on the fermentations and on the tempranillo red wine quality |
| publisher |
Multidisciplinary Digital Publishing Institute |
| publishDate |
2020 |
| url |
http://hdl.handle.net/10261/220368 |
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