Nitrogen Sources Added to Must: Effect on the Fermentations and on the Tempranillo Red Wine Quality

Santamaría, Pilar; González-Arenzana, Lucía; Garijo, Patrocinio; Gutiérrez, Ana Rosa; López, Rosa

doi:10.3390/fermentation6030079

Open AccessArticle

Nitrogen Sources Added to Must: Effect on the Fermentations and on the Tempranillo Red Wine Quality

by

Pilar Santamaría

,

Lucía González-Arenzana

^*

,

Patrocinio Garijo

,

Ana Rosa Gutiérrez

and

Rosa López

Instituto de Ciencias de la Vid y del Vino, Gobierno de La Rioja, Universidad de La Rioja, Consejo Superior de Investigaciones Científicas, 26071 Logroño, Spain

^*

Author to whom correspondence should be addressed.

Fermentation 2020, 6(3), 79; https://doi.org/10.3390/fermentation6030079

Submission received: 15 July 2020 / Revised: 29 July 2020 / Accepted: 31 July 2020 / Published: 5 August 2020

(This article belongs to the Special Issue Wine Fermentation 2.0)

Download

Browse Figures

Versions Notes

Abstract

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.

Keywords: nitrogen; Tempranillo red wine; alcoholic and malolactic fermentations; amino acids; volatile compounds; wine quality

Share and Cite

MDPI and ACS Style

Santamaría, P.; González-Arenzana, L.; Garijo, P.; Gutiérrez, A.R.; López, R. Nitrogen Sources Added to Must: Effect on the Fermentations and on the Tempranillo Red Wine Quality. Fermentation 2020, 6, 79. https://doi.org/10.3390/fermentation6030079

AMA Style

Santamaría P, González-Arenzana L, Garijo P, Gutiérrez AR, López R. Nitrogen Sources Added to Must: Effect on the Fermentations and on the Tempranillo Red Wine Quality. Fermentation. 2020; 6(3):79. https://doi.org/10.3390/fermentation6030079

Chicago/Turabian Style

Santamaría, Pilar, Lucía González-Arenzana, Patrocinio Garijo, Ana Rosa Gutiérrez, and Rosa López. 2020. "Nitrogen Sources Added to Must: Effect on the Fermentations and on the Tempranillo Red Wine Quality" Fermentation 6, no. 3: 79. https://doi.org/10.3390/fermentation6030079

APA Style

Santamaría, P., González-Arenzana, L., Garijo, P., Gutiérrez, A. R., & López, R. (2020). Nitrogen Sources Added to Must: Effect on the Fermentations and on the Tempranillo Red Wine Quality. Fermentation, 6(3), 79. https://doi.org/10.3390/fermentation6030079

Note that from the first issue of 2016, this journal uses article numbers instead of page numbers. See further details here.

Article Menu

Nitrogen Sources Added to Must: Effect on the Fermentations and on the Tempranillo Red Wine Quality

Abstract

Share and Cite

Article Metrics

Article Access Statistics

Further Information

Guidelines

MDPI Initiatives

Follow MDPI