Please use this identifier to cite or link to this item: https://hdl.handle.net/2440/77464
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Type: Journal article
Title: Effect of ammonium nitrogen supplementation of grape juice on wine volatiles and non-volatiles composition of the aromatic grape variety Albariño
Other Titles: Effect of ammonium nitrogen supplementation of grape juice on wine volatiles and non-volatiles composition of the aromatic grape variety Albarino
Author: Vilanova, M.
Siebert, T.
Varela, C.
Pretorius, I.
Henschke, P.
Citation: Food Chemistry, 2012; 133(1):124-131
Publisher: Elsevier Sci Ltd
Issue Date: 2012
ISSN: 0308-8146
1873-7072
Statement of
Responsibility: 
Mar Vilanova, Tracey E. Siebert, Cristian Varela, Isak S. Pretorius, Paul A. Henschke
Abstract: Vitis vinifera cv. Albariño is an aromatic variety characterised by terpenes present largely as glycosidic flavour precursor compounds, which depends on fermentation to reveal its aromatic varietal potential. Clarified Albariño must containing 250mgN/L (control) was supplemented with diammonium phosphate to 350 and 450mgN/L before fermentation with a high-nitrogen-demand wine strain of Saccharomyces cerevisiae (M05). Ammonium supplementation had a significant effect on the chemical composition (titratable acidity and ethanol) and volatile profile of Albariño wines. Varietal compounds in the free fraction (limonene, linalool, α-terpineol, α-ionone and β-damascenone) and bound (limonene, linalool and α-terpineol), as well as most yeast-derived fermentation products (including esters, higher alcohols and volatile acids) were associated with moderate nitrogen concentrations. Free β-ionone, bound geraniol, bound α-ionone, bound β-damascenone and 1-hexanol were associated with high nitrogen concentrations. OAV wines made with moderate nitrogen exhibited a higher total odorant activity, driven by ethyl esters, terpenes and Câ â -norisoprenoids, resulting in fruity and floral aroma attributes.
Keywords: Albariño
Wine
Yeast
Saccharomyces cerevisiae
Fermentation
Aroma
Flavour
Nitrogen
Rights: Copyright © 2012 Elsevier Ltd. All rights reserved.
DOI: 10.1016/j.foodchem.2011.12.082
Published version: http://dx.doi.org/10.1016/j.foodchem.2011.12.082
Appears in Collections:Aurora harvest 4
Wine Science publications

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