Issue link: http://winesandvines.uberflip.com/i/619725
January 2016 WINES&VINES 121 PRACTICAL WINERY & VINEYARD WINEMAKING ferences are very significant: A professional tasting panel pre- ferred the organic nutrition, which produced a more complex and intense wine with greater aro- matic length. Conclusion Wine yeast requires certain es- sential elements to transform must into wine: sugars, vitamins and minerals, some oxygen and— also very important—a sufficient concentration of YAN. This type of nitrogen is composed of amino acids, some small peptides and ammonium that can be used by yeast cells to not only complete fermentation but also to fully de- velop the sensory profile of a wine. Many wine musts are defi- cient in nitrogen, and the type of nutrient used—as well as the tim- ing of addition—is crucial to the development of alcoholic fermen- tation. Anne Julien obtained an engineering degree in agriculture with specialization in microbiological engineering from Poly- tech Montpellier, Université des Sciences de Montpellier, France. She joined Lal- lemand's oenology division in 1999 and is manager of the research and develop- ment department in Toulouse for Lalle- mand Oenology at the international level. THIOL FORMATION WITH ORGANIC NUTRITION Thiol concentration (3-MH and 4-MMP) in Colombard (France, 2014) with different organic nutrients compared to a control fermentation (without nutrition strategy). ■ Control ■ Organic nutrient 1 ■ Organic nutrient 2 500 400 300 200 100 0 3MA (ng/L) 10,000 8,000 6,000 4,000 2,000 0 3MH (ng/L) SENSORY PROFILE WITH ORGANIC NUTRITION The sensory profile of a 2012 Viognier from Côtes du Rhone (France) compares organic and inorganic nutrition. 25 20 15 10 5 0 Global quality Aromatic intensity Aromatic length Ripe fruit Floral Complexity Roundness Preference Organic nutrient DAP Pioneers in Polyethylene for Wine 25 Years of Experience Thousands of Tanks in Use 208-549-1861 • www.pascopoly.com Tanks 225 to 4500 Gallons QUALITY WINE ALWAYS TOP PRIORITY KiLR-CHiLR ™ Temp Control managed white wine fermentation, storage, and stabilization patented St. Regulus Automatic Fermentor patented managed red wine fermentation, self-pressing