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Research Article

Yeast Assimilable Nitrogen Optimization for Cool-Climate Riesling

Camila M. Tahim, Anna Katharine Mansfield
Am J Enol Vitic. April 2019 70: 127-138; published ahead of print December 21, 2018 ; DOI: 10.5344/ajev.2018.17087
Camila M. Tahim
1Graduate Student, Department of Food Science, NYSAES, Cornell University, Geneva, NY 14456
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Anna Katharine Mansfield
2Associate Professor, Department of Food Science, NYSAES, Cornell University, Geneva, NY 14456
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  • For correspondence: akm87@cornell.edu
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Abstract

Adequate yeast assimilable nitrogen (YAN) concentration is necessary for successful wine fermentation; therefore, supplementing musts with nitrogen (N) is a common industry practice. In the Finger Lakes region of New York, Riesling juice (Vitis vinifera L.) often has YAN concentrations below the 140 mg/L considered a practical minimal limit. However, little research exists that has confirmed N requirements for cool-climate cultivars and conditions. To test the influence of juice N concentration on desirable sensory characteristics, a Riesling juice of 20 Brix and 130 mg/L initial YAN was supplemented with diammonium phosphate to increase YAN to 180, 250, and 300 mg/L. Each supplemented fraction and the unaltered control were inoculated with three different Saccharomyces cerevisiae yeast strains: EC1118 and W15 (Lallemand), and Côte des Blancs (Red Star). The control concentration of 130 mg N/L was enough for these three yeast strains to complete fermentation, and further supplementation improved fermentation kinetics only for EC1118. N supplementation affected the concentration of eight of the 10 select volatile compounds analyzed in at least one of the yeast strains. Of these, the concentration of most esters increased with N supplementation, with the exception of ethyl cinnamate, which decreased. Concentrations of the higher alcohols 1-hexanol and 2-phenylethanol decreased, and decanoic acid increased, with increased N. Linalool and 1,1,6-trimethyl-1,2-dihydronaphthalene, two volatiles associated with “varietal character” in Riesling, were not affected. In a preference-ranking test, sensory panelists preferred the unsupplemented control (130 mg N/L) over the supplementation treatments for wines fermented with EC1118. No difference in preference was found for the W15 and Côte des Blancs treatments.

  • cool climate
  • fermentation
  • Riesling
  • volatile compounds
  • yeast assimilable nitrogen (YAN)
  • yeast strain
  • Received September 2017.
  • Revision received April 2018.
  • Revision received September 2018.
  • Accepted October 2018.
  • ©2019 by the American Society for Enology and Viticulture
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Vol 70 Issue 2

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Yeast Assimilable Nitrogen Optimization for Cool-Climate Riesling
Camila M. Tahim, Anna Katharine Mansfield
Am J Enol Vitic.  April 2019  70: 127-138;  published ahead of print December 21, 2018 ; DOI: 10.5344/ajev.2018.17087

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Yeast Assimilable Nitrogen Optimization for Cool-Climate Riesling
Camila M. Tahim, Anna Katharine Mansfield
Am J Enol Vitic.  April 2019  70: 127-138;  published ahead of print December 21, 2018 ; DOI: 10.5344/ajev.2018.17087
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