Impact of Organic and Inorganic Nitrogen on Cabernet Sauvignon Wine Fermentation
Author Information
Author(s): López-Lira Claudia, Valencia Pedro, Urtubia Alejandra, Landaeta Esteban, Tapia Ricardo A., Franco Wendy
Primary Institution: Pontificia Universidad Católica de Chile
Hypothesis
How do organic and inorganic nitrogen sources affect the chemical composition of Cabernet Sauvignon wines fermented with non-Saccharomyces yeasts?
Conclusion
The study found that using organic nitrogen sources during fermentation resulted in wines with higher concentrations of volatile compounds and improved aromatic qualities.
Supporting Evidence
- Using organic nitrogen sources led to higher concentrations of esters and alcohols in the wine.
- Fermentation with non-Saccharomyces yeasts improved the aromatic profile of the wines.
- Organic nitrogen sources reduced the production of acetic acid compared to inorganic sources.
Takeaway
This study shows that using different types of nitrogen can change how wine tastes and smells, making it better.
Methodology
The study involved fermenting Cabernet Sauvignon must with three non-Saccharomyces yeast strains and analyzing the chemical composition of the resulting wines.
Limitations
The study was limited to three yeast strains and specific nitrogen sources, which may not represent all possible variations in wine fermentation.
Statistical Information
P-Value
p<0.05
Statistical Significance
p<0.05
Digital Object Identifier (DOI)
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