Managing the nitrogen-lipid balance in grape must
- Wednesday 1 December 2021
Wednesday 1 December 2021 - 14:00 - 14:45
Duration of the event : 00h45
Room B - Forum - Hall B5
Headed by Nyseos, reasoning and adapting the nitrogen fertilisation of the vineyard is one of the levers to control the quality of wine. Indeed, in musts, the amount of assimilable nitrogen has a direct effect on the fermentation kinetics and the flavour of the wine. Several practices and nutritional choices help to adjust the management of hydrogen forms in the musts, but this is not always sufficient to accurately manage fermentation and the revelation of aromas.
The composition in fatty acids and sterols in musts are additional parameters that help to optimise its management, but measuring turbidity is insufficient to assess them. Experimental results on different scales help to support the advantage of progressing towards a better control of the hydrogen/lipid balance and open up new avenues to study the impact of processes used, in particular during pre-fermentation operations.
In parallel, new analytical approaches are being studied in order to obtain these new indicators in the winery in the medium term.
Directeur de recherche
Chef Projet R&D