Effect of ammonium nitrogen supplementation of grape juice on wine volatiles and non-volatiles composition of the aromatic grape variety Albarino

Mar Vilanova*, Tracey E. Siebert, Cristian Varela, Isak S. Pretorius, Paul A. Henschke

*Corresponding author for this work

Research output: Contribution to journalArticle

32 Citations (Scopus)

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 250 mg N/L (control) was supplemented with diammonium phosphate to 350 and 450 mg N/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 C 13-norisoprenoids, resulting in fruity and floral aroma attributes.

Original languageEnglish
Pages (from-to)124-131
Number of pages8
JournalFood Chemistry
Volume133
Issue number1
DOIs
Publication statusPublished - 1 Jul 2012
Externally publishedYes

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