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
被引:131
|
作者:
Torrea, Diego
论文数: 0引用数: 0
h-index: 0
机构:
Australian Wine Res Inst, Glen Osmond, SA 5064, Australia
Univ Pub Navarra, Dept Appl Chem, E-31006 Pamplona, SpainAustralian Wine Res Inst, Glen Osmond, SA 5064, Australia
Torrea, Diego
[1
,2
]
Varela, Cristian
论文数: 0引用数: 0
h-index: 0
机构:
Australian Wine Res Inst, Glen Osmond, SA 5064, AustraliaAustralian Wine Res Inst, Glen Osmond, SA 5064, Australia
Varela, Cristian
[1
]
Ugliano, Maurizio
论文数: 0引用数: 0
h-index: 0
机构:
Australian Wine Res Inst, Glen Osmond, SA 5064, AustraliaAustralian Wine Res Inst, Glen Osmond, SA 5064, Australia
Ugliano, Maurizio
[1
]
Ancin-Azpilicueta, Carmen
论文数: 0引用数: 0
h-index: 0
机构:
Univ Pub Navarra, Dept Appl Chem, E-31006 Pamplona, SpainAustralian Wine Res Inst, Glen Osmond, SA 5064, Australia
Ancin-Azpilicueta, Carmen
[2
]
Francis, I. Leigh
论文数: 0引用数: 0
h-index: 0
机构:
Australian Wine Res Inst, Glen Osmond, SA 5064, AustraliaAustralian Wine Res Inst, Glen Osmond, SA 5064, Australia
Francis, I. Leigh
[1
]
Henschke, Paul A.
论文数: 0引用数: 0
h-index: 0
机构:
Australian Wine Res Inst, Glen Osmond, SA 5064, AustraliaAustralian Wine Res Inst, Glen Osmond, SA 5064, Australia
Henschke, Paul A.
[1
]
机构:
[1] Australian Wine Res Inst, Glen Osmond, SA 5064, Australia
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 160-480 mg N/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. (C) 2011 Elsevier Ltd. All rights reserved.
机构:
Australian Wine Res Inst, Glen Osmond Adelaide, SA 5064, AustraliaAustralian Wine Res Inst, Glen Osmond Adelaide, SA 5064, Australia
Varela, C.
Torrea, D.
论文数: 0引用数: 0
h-index: 0
机构:
Australian Wine Res Inst, Glen Osmond Adelaide, SA 5064, Australia
Univ Publ Navarra, Dept Appl Chem, E-31006 Pamplona, SpainAustralian Wine Res Inst, Glen Osmond Adelaide, SA 5064, Australia
Torrea, D.
Schmidt, S. A.
论文数: 0引用数: 0
h-index: 0
机构:
Australian Wine Res Inst, Glen Osmond Adelaide, SA 5064, AustraliaAustralian Wine Res Inst, Glen Osmond Adelaide, SA 5064, Australia
Schmidt, S. A.
Ancin-Azpilicueta, C.
论文数: 0引用数: 0
h-index: 0
机构:
Univ Publ Navarra, Dept Appl Chem, E-31006 Pamplona, SpainAustralian Wine Res Inst, Glen Osmond Adelaide, SA 5064, Australia
Ancin-Azpilicueta, C.
Henschke, P. A.
论文数: 0引用数: 0
h-index: 0
机构:
Australian Wine Res Inst, Glen Osmond Adelaide, SA 5064, AustraliaAustralian Wine Res Inst, Glen Osmond Adelaide, SA 5064, Australia
机构:
College of Food Science and Engineering, Northwest A&F University, Yangling,Shaanxi,712100, ChinaCollege of Food Science and Engineering, Northwest A&F University, Yangling,Shaanxi,712100, China
Xu, Junnan
Guo, Li
论文数: 0引用数: 0
h-index: 0
机构:
College of Food Science and Engineering, Northwest A&F University, Yangling,Shaanxi,712100, ChinaCollege of Food Science and Engineering, Northwest A&F University, Yangling,Shaanxi,712100, China
Guo, Li
Wang, Tieru
论文数: 0引用数: 0
h-index: 0
机构:
College of Food Science and Engineering, Northwest A&F University, Yangling,Shaanxi,712100, ChinaCollege of Food Science and Engineering, Northwest A&F University, Yangling,Shaanxi,712100, China
Wang, Tieru
Ma, Man
论文数: 0引用数: 0
h-index: 0
机构:
College of Food Science and Engineering, Northwest A&F University, Yangling,Shaanxi,712100, ChinaCollege of Food Science and Engineering, Northwest A&F University, Yangling,Shaanxi,712100, China
Ma, Man
Wang, Bingyi
论文数: 0引用数: 0
h-index: 0
机构:
College of Food Science and Engineering, Northwest A&F University, Yangling,Shaanxi,712100, ChinaCollege of Food Science and Engineering, Northwest A&F University, Yangling,Shaanxi,712100, China
Wang, Bingyi
Wei, Xinyuan
论文数: 0引用数: 0
h-index: 0
机构:
College of Food Science and Engineering, Northwest A&F University, Yangling,Shaanxi,712100, ChinaCollege of Food Science and Engineering, Northwest A&F University, Yangling,Shaanxi,712100, China
Wei, Xinyuan
Fan, Mingtao
论文数: 0引用数: 0
h-index: 0
机构:
College of Food Science and Engineering, Northwest A&F University, Yangling,Shaanxi,712100, ChinaCollege of Food Science and Engineering, Northwest A&F University, Yangling,Shaanxi,712100, China