Nitrogenous nutrition and its influence on the release of varietal aromas from yeasts

Nitrogenous nutrition and its influence on the release of varietal aromas from yeasts.

OBJECTIVE: To meet this objective AGROVIN intends to isolate specific yeasts which, due to their own characteristics, are able to increase the release of aromas in the process of making white wines. In addition, due to previous studies on the effect of nitrogenous nutrition on the release of aromas, they intend to carry out a detailed study on the influence of nitrogen on the metabolic and enzymatic characteristics of selected yeasts.

With these two studies, the aim is to develop a broad picture of how nitrogenous nutrition can affect the release of varietal aromas through the enzymatic activity of the yeasts responsible for revealing the aromatic precursors of wine during fermentation.

CALL FOR PROPOSALSCDTI. PROGRAMA PROYECTOS DE I+D (PID)

TITLE OF THE PROJECT: Nitrogenous nutrition and its influence on the release of varietal aromas from yeasts.

Start date: 1/1/2016

Finish date: 31/12/2017

ACRONYM: NUTRIAROMA

Technical details of the project