White wine fermentation: interaction of assimilable nitrogen and grape solids Interaction of assimilable nitrogen and grape solids on alcoholic fermantation under oenological conditions

Erick Casalta (1) , Marie-France Cervi (1) , Jean-Michel Salmon (2, 1) , Jean-Marie Sablayrolles (1)

1 SPO - Sciences Pour l'Oenologie
2 PECH ROUGE - Unité expérimentale de Pech-Rouge

Background and Aims During alcoholic fermentation in white winemaking, assimilable nitrogen and lipid content represent important nutritional factors for yeasts. In such conditions, grape solids represent the main source of lipids. The impact of the combination of assimilable nitrogen and lipids on yeast growth, metabolism and fermentation kinetics was investigated. Methods and Results Sauvignon Blanc must at four different assimilable nitrogen concentrations and at three different grape solid levels was fermented on a laboratory scale in 1?L fermenters. The addition of grape solids exerted a significant impact (P?

Mots clés: alcoholic fermentation; assimilable nitrogen; grape solid; wine; yeast; kinetics; white wine

Mots clés: fermentation alcoolique; oenologie; vinification; cinétique; vin blanc; sauvignon blanc; azote assimilable; grappe

Domaines: Sciences agricoles

Erick Casalta, Marie-France Cervi, Jean-Michel Salmon, Jean-Marie Sablayrolles. White wine fermentation: interaction of assimilable nitrogen and grape solids Interaction of assimilable nitrogen and grape solids on alcoholic fermantation under oenological conditions. Australian Journal of Grape and Wine Research, 2013, 19 (1), pp.47 - 52. ⟨10.1111/j.1755-0238.2012.00205.x⟩. ⟨hal-01837683⟩