White wine fermentation: interaction of assimilable nitrogen and grape solids
Interaction of assimilable nitrogen and grape solids on alcoholic fermentation under oenological conditions
Article first published online: 8 OCT 2012
© 2012 Australian Society of Viticulture and Oenology Inc.
Australian Journal of Grape and Wine Research
Volume 19, Issue 1, pages 47–52, February 2013
How to Cite
Casalta, E., Cervi, M.F., Salmon, J.M. and Sablayrolles, J.M. (2013), White wine fermentation: interaction of assimilable nitrogen and grape solids. Australian Journal of Grape and Wine Research, 19: 47–52. doi: 10.1111/j.1755-0238.2012.00205.x
- Issue published online: 24 JAN 2013
- Article first published online: 8 OCT 2012
- Manuscript Accepted: 19 AUG 2012
- Manuscript Revised: 19 JUN 2012
- Manuscript Received: 14 FEB 2012
- alcoholic fermentation;
- assimilable nitrogen;
- grape solid;
Background and Aims
During alcoholic fermentation in white winemaking, assimilable nitrogen and lipid content represent important nutritional factors for yeasts. In such conditions, grape solids represent the main source of lipids. The impact of the combination of assimilable nitrogen and lipids on yeast growth, metabolism and fermentation kinetics was investigated.
Methods and Results
Sauvignon Blanc must at four different assimilable nitrogen concentrations and at three different grape solid levels was fermented on a laboratory scale in 1 L fermenters. The addition of grape solids exerted a significant impact (P < 0.001) on yeast cell viability and maximum population. A significant (P < 0.01) interaction between grape solids and nitrogen on cell growth and fermentation kinetics was observed.
Significance of the Study
This paper highlights the interaction between the assimilable nitrogen content and the level of grape solids in white winemaking and discusses the technological consequences.