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?

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