The key role of Nitrogen in the aromatic expression of wines
Recording of the webinar held by Marco Li Calzi
Nitrogen has a very strong impact on alcoholic fermentation, it is essential to the growth and metabolism of yeasts and plays a crucial role in the formation of aromas.
In this recording of the webinar held by Marco Li Calzi (Enolfactive) we analyse how the primary, secondary and tertiary aromas of wines are influenced by the availability of Nitrogen in production processes.
In particular, we focus on the role that Yeast Assimilable Nitrogen plays in both the principal aromatic classes and the reduction notes in wines.
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Published on 06/29/2022
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VIDEO SEMINAR (Marco LI CALZI, streaming 80 minutes)
