» VINIFICATION IN THE ERA OF GLOBAL WARMING: Analyses of yeast assimilable nitrogen (YAN) and gluconic acid for optimum management of alcoholic fermentation
Video clip from Enoforum Web Conference - Presentations by Ana Hranilovic and Antonio Castro Marin
Two research presentations, one from Australia and one from Italy, propose interesting and sustainable oenological solutions to combat the lack of acidity in wines and microbial threats.
VINIFICATION IN THE ERA OF GLOBAL WARMING: Analyses of yeast assimilable nitrogen (YAN) and gluconic acid for optimum management of alcoholic fermentation
Dr. Simone Bellassai Chemist and Oenologist at CDR srl
The analysis of yeast assimilable nitrogen and gluconic acid in must has gained increasing importance in recent years.
The increase in the frequency of abnormal vintages with extreme and contrasting weather conditions make these two chemical analyses even more important.
The ability to determine these two important analytical parameters in real time, thus achieving the result in a few minutes, is an essential “plus" for the oenologist for optimum management of alcoholic fermentation.
The yeast assimilable nitrogen assimilation mechanisms and the production of gluconic acid in the must are closely linked respectively with yeast nutrition and with protection of the must from oxidation.
Knowing these important aspects is an essential requirement for establishing a prudent wine-making protocol resulting in a quality wine.
What are yeast assimilable nitrogen and gluconic acid? How can these analyses affect alcoholic fermentation?
For further information on these important themes you can download the article:
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