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Amino acids and ammonium are the main nitrogen sources for Saccharomyces cerevisiae and are necessary for the correct development of the alcoholic fermentation. These compounds are aroma precursors and, therefore, variations in their concentrations may influence wine quality. Irrigation might alter amino acid concentrations in grapes. In this context, the effect of irrigation on the amino acid profiles...
Abstract: The aim of this work was to study the influence of nitrogen compounds on the formation of volatile compounds during the alcoholic fermentation carried out with 4 nonaromatic grape varieties collected at 2 different maturation stages. To do this, Monastrell, Merlot, Syrah, and Petit Verdot grapes were collected 1 wk before harvest and at harvest. Then, the musts were inoculated with the...
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