Implications of nitrogen compounds during alcoholic fermentation from some grape varieties at different maturation stages and cultivation systems

  1. Garde-Cerdán, T. 1
  2. Martínez-Gil, A.M. 1
  3. Lorenzo, C. 1
  4. Lara, J.F. 1
  5. Pardo, F. 2
  6. Salinas, M.R. 1
  1. 1 Universidad de Castilla-La Mancha
    info

    Universidad de Castilla-La Mancha

    Ciudad Real, España

    ROR https://ror.org/05r78ng12

  2. 2 Bodega San Isidro (BSI), Carretera de Murcia s/n, 30520 Jumilla, Murcia, Spain
Revista:
Food Chemistry

ISSN: 0308-8146

Año de publicación: 2011

Volumen: 124

Número: 1

Páginas: 106-116

Tipo: Artículo

SCOPUS: 2-s2.0-77955278896 GOOGLE SCHOLAR

Otras publicaciones en: Food Chemistry

Resumen

The aim of this work was to study the influence of grape variety, cultivation system and stage of grape maturation on nitrogen compounds evolution during alcoholic fermentation. To do this, four grape varieties, Monastrell, Merlot, Syrah and Petit Verdot, traditionally cultivated and Monastrell cultivated using organic agriculture, which were collected in two different stages of maturation, were used. The results showed that, regardless of grape variety, cultivation system and stage of grape maturation, the consumption of nitrogen compounds was directly proportional (R2>0.7) to their concentration in natural musts. This is very important as it is the first time that these results were obtained with natural musts without external addition of nitrogen compounds. © 2010 Elsevier Ltd.