· The management of vine nutrition has the potential to influence the composition of the berries and ultimately the composition of , wine, which in turn influences the quality and value of the product produced.
Nitrogen is an important macronutrient with a key role in many biological functions and processes both in the vine and in fermentation microorganisms (yeasts and bacteria of malolactic fermentation). Therefore, the nitrogen nutrition of the vine is expected to affect the concentration and composition in quality ingredients of the grapes. The composition of the grape is a determining factor in the composition of the must before fermentation. Thus, the concentration of nitrogen and the type of its compounds in the grape and therefore also in the must significantly affect the quality of the wine produced.
· The growth of , yeasts, the kinetics of fermentations and the metabolic processes of taste characteristics are significantly influenced by the nitrogen status in , must which, when below the optimum amount of ,, is regulated by adding nitrogen to the winery (Bisson 1991 , Kunkee 1991 , Henschke and Jiranek 1991 , 1993). · In addition , the role of yeasts in the development of the , aroma of the taste and body of wines was perceived by the influence of nitrogen on the metabolism of yeasts (Henschke and Jiranek 1993 , Rapp and Versini 1996 , Albers et al 1998 , Hernandez-Orte et al 2005 , Swiegers et al 2005).
· But , although yeasts undoubtedly contribute to the composition of the wine, there are many other components of the finished wine that may be affected by the addition of nitrogen to the vineyard and/or , winery that are not directly related to fermentation.
· The growth of , yeasts, the kinetics of fermentations and the metabolic processes of taste characteristics are significantly influenced by the nitrogen status in , must which, when below the optimum amount of ,, is regulated by adding nitrogen to the winery (Bisson 1991 , Kunkee 1991 , Henschke and Jiranek 1991 , 1993).
Source: Bell S-J and P.A. Henschke , 2005. Implications of nitrogen nutrition for grapes , fermentation and wine. Australian Journal of Grape and Wine Research 11 , 242-295
