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The key role of Nitrogen in the aromatic expression of wines

Recording of the webinar held by Marco Li Calzi

The key role of Nitrogen in the aromatic expression of wines

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.

Marco Li Calzi PhD, Former Professor of Enology and Sensory Science at the University of Missouri (Columbia, USA) and at the Ecole d’Ingénieurs de PURPAN (Toulouse, France), is a trainer/instructor, a consultant and the General Manager of the Enolfactive company

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Published on 06/29/2022
Item available in deutsch
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