Clarifying agents effect on the nitrogen composition in must and wine during fermentation

Food Chemistry - Tập 125 - Trang 430-437 - 2011
E. Valdés1, M. Vilanova2, E. Sabio3, M.J. Benalte4
1Instituto Tecnológico Agroalimentario (INTAEX), Carretera San Vicente, s/n, 06071 Badajoz, Spain
2Misión Biológica de Galicia (CSIC), P.O. Box 28, 36080 Pontevedra, Galicia, Spain
3Escuela de Ingenierías Industriales, Universidad de Extremadura, Avda. de Elvas s/n, 06006 Badajoz, Spain
4Escuela de Ingenierías Agrarias, Universidad de Extremadura, Carretera de Cáceres, s/n, 06071 Badajoz, Spain

Tài liệu tham khảo

Amerine, 1974 Asensio, M. L., Cabello, F., & Valdés, E. (1998a). Caracterización de variedades de vid cultivadas en Extremadura mediante morfología y composición amínica del mosto. In Proceedings of the 4th symposium do Vitvinicultura do Alentejo (Vol. 1, pp. 31–39). Asensio, M. L., Cabello, F., & Valdés, E. (1998b). Influencia de la fertilización en la composición amínica de mostos procedentes de variedades cultivadas en Extremadura. In Proceedings of the 4th symposium do Vitvinicultura do Alentejo (Vol. 2. pp. 67–75). Ayestarán, 1995, Influence of prefermentation clarification on nitrogenous contents of musts and wines, Journal of Agriculture and Food Chemistry, 43, 476, 10.1021/jf00050a041 Bell, 2005, Implications of nitrogen nutrition for grapes, fermentation and wine, Australian Journal of Grape and Wine Research, 11, 242, 10.1111/j.1755-0238.2005.tb00028.x Bell, 1999, Effect of nitrogen fertilization on growth, canopy density, and yield of Vitis vinifera L. cv. Cabernet Sauvignon, American Journal of Enology and Viticulture, 50, 351, 10.5344/ajev.1999.50.3.351 Bezenger, 1987, Influence de l’azote sur la fermentation alcoolique en milieu modèle simulant les conditions de l’enologie, Sciences des Aliments, 7, 42 Bisson, L. (1991). Influence of nitrogen on yeast and fermentation of grapes. In J. Rantz & Davis, C. A. (Eds.), Proceedings of the international symposium on nitrogen in grapes and wines (pp. 178–189). American Society for Enology and Viticulture [Seattle]. Blateyron, 2003, Stuck fermentations: Oxygen and nitrogen requirements – Importance of optimising their addition, Australian and New Zeland Grapegrower Winemaker, 478, 73 Blateyron, 2001, Stuck and slow fermentations in enology: Statistical study of causes and effectiveness of combined additions of oxygen and diammonium phosphate, Journal of Bioscience and Bioengineering, 91, 184, 10.1263/jbb.91.184 Calull, 1990, Determination of free amino acid content of varietal red wines from the Tarragona region. Study of the varietal influence, Acta Alimentaria, 19, 47 Carrau, F. M. (2003). Characterization of yeast in relation to the ability to utilize nitrogen. Studies of aroma compounds. PhD thesis. Uruguay: Universidad de la Republica. Castor, 1953, The free amino acids of musts and wines. The fate of amino acids of must during alcoholic fermentation, Journal of Food Research, 18, 146, 10.1111/j.1365-2621.1953.tb17698.x Cramer, 2002, Kinetic model for nitrogen-limited wine fermentations, Biotechnology and Bioengineering, 77, 49, 10.1002/bit.10133 Ferreira, 1992, Nitrogen supplementation of grape juice. I. Effect on amino acid utilization during fermentation, American Journal of Enology and Viticulture, 43, 1, 10.5344/ajev.1959.10.1.1 Guitart, 1999, Effect of different clarification treatments on the amino acid composition of Chardonnay must and wines, American Journal of Enology and Viticulture, 49, 389, 10.5344/ajev.1998.49.4.389 Henschke, P. A., & Jiranek, V. (1993). Metabolism of nitrogen compounds. In G. H. Fleet (Ed.), Wine: Microbiology and biotechnology (pp. 77–165). Harwood Academic Publishers. Hernández-Orte, 2006, Impact of ammonium additions on volatile acidity, ethanol, and aromatic compounds production by different Saccharomyces cerevisiae strains during fermentation in controlled synthetic media, Australian Journal of Grape and Wine Research, 12, 150, 10.1111/j.1755-0238.2006.tb00055.x Hernández-Orte, 2005, Effect of the addition of ammonium and amino acids to must of Airen variety on aromatic composition and sensory properties of the obtained wines, Food Chemistry, 89, 163, 10.1016/j.foodchem.2004.02.021 Herraiz, 1993, Formation of ethyl esters of amino acids by yeasts during the alcoholic fermentation of grape juice, American Journal of Enology and Viticulture, 44, 41, 10.5344/ajev.1993.44.1.41 Houtman, 1986, Nutritional deficiencies of clarified white grape juices and their correction in relation to fermentation, South African Journal of Enology and Viticulture, 7, 39 Huang, 1989, Effect of vineyard locations, varieties and root stocks on the juice amino acid composition of several cultivars, American Journal of Enology and Viticulture, 40, 135, 10.5344/ajev.1989.40.2.135 Huang, 1991, Amino acid profiles of commercial grape juices and wines, American Journal of Enology and Viticulture, 42, 261, 10.5344/ajev.1991.42.3.261 Ingledew, 1987, Influence of oxygen on proline utilization during wine fermentation, American Journal of Enology and Viticulture, 38, 246, 10.5344/ajev.1987.38.3.246 Jiranek, V., Langridge, P., & Henschke, P. A. (1990). Nitrogen requirement of yeast during wine fermentation. In P. J. Williams, D. M. Davidson, & T. H. Lee (Eds.), Proceedings of the 7th Australian wine industry technical conference (pp. 166–171) [Adelaide, 1989]. Kliewer, 1970, Free amino acids and other nitrogenous fractions in wine grapes, Journal of Food Science, 35, 17, 10.1111/j.1365-2621.1970.tb12358.x Margheri, 1984, Fattori di qualitá dei vini bianchi giovani, L’enotecnico Maggio, 449 Monteiro, 1991, Amino acid utilization and urea formation during vinification fermentations: A review, American Journal of Enology and Viticulture, 42, 199, 10.5344/ajev.1991.42.3.199 Monteiro, 1989, Ethyl carbamate formation in wine. Use of radioactively labeled precursors to demonstrate the involvement of urea, American Journal of Enology and Viticulture, 40, 1, 10.5344/ajev.1989.40.1.1 Morris, J. R., Main, G., & Threlfalli, R. (1995). Fermentations: Problems, solutions and prevention. In Proceedings of the symposium on the composition of must. Influence on stuck fermentations. Geisenheim Research Institute Department Microbiology and Biochemistry. Lallemand. S.A. B.P. 4412, 31405 Toulouse Cedex. Ough, 1991, Amino acid uptake by four commercial yeasts at two different temperatures of growth and fermentation: Effects on urea excretion and reabsorption, American Journal of Enology and Viticulture, 42, 26, 10.5344/ajev.1991.42.1.26 Ough, 1968, Fermentation rates of grape juice. Biotin content of juice and its effect on alcoholic fermentation rate, Applied Microbiology, 16, 572, 10.1128/AEM.16.4.572-576.1968 Rapp, A., & Versini, G. (1991). Influence of nitrogen compounds in grapes on aroma compounds of wine. In J. Rantz & C. A. Davis (Eds.), Proceedings of the international symposium on nitrogen in grapes and wines (pp. 156–164). American Society for Enology and Viticulture [Seattle]. Spayd, 1994, Nitrogen fertilization of white Riesling grapes in Washington. Must and wine composition, American Journal of Enology and Viticulture, 45, 34, 10.5344/ajev.1994.45.1.34 Sponholz, W. R. (1991). Nitrogen compounds in grapes, must and wines. In J. Rantz & C. A. Davis (Eds.), Proceedings of the international symposium on nitrogen in grapes and wines (pp. 67–77). American Society for Enology and Viticulture [Seattle]. Torrea, 2004, Ammonium supplementation of grape juice. Effect on the aroma profile of a Chardonnay wine, Technology Review, 150, 59 Trioli, 1992, Relazioni tra componenti azotate dei mosti e qualitá dei vini, Vignevini, 1, 29 Tromp, 1984, The effect of yeast strain, grape solids, nitrogen and temperature on fermentation rate and wine quality, South African Journal of Enology and Viticulture, 5, 1 Usseglio-Tomasset, 1990, Évolution des acides aminés et des oligopeptides du mout au vin, Bolletin de O.I.V., 707–708, 21 Valdés, E. (1998). Incidencia de la tecnología empleada en compuestos responsables de la calidad de un vino blanco. Tesis Doctoral. Universidad de Extremadura. Vilanova, 2007, Assimilable nitrogen utilization and production of volatile and non-volatile compounds in chemically defined medium by Saccharomyces cerevisiae wine strains, Applied Microbiology and Biotechnology, 77, 145, 10.1007/s00253-007-1145-z Zamora, 1985, Presencia y evolución de nitrógeno aminico total y aminoácidos libres en el curso de la fermentación alcohólica, La semana Vitivinícola, 40, 4981