Status of yeast assimilable nitrogen in Italian grape musts and effects of variety, ripening and vintage

Authors

  • G. Nicolini
  • R. Larcher
  • G. Versini

DOI:

https://doi.org/10.5073/vitis.2004.43.89-96

Keywords:

yeast assimilable nitrogen, , grape variety, grape ripeness, vintage, Italian regions, nutritional status

Abstract

The content of promptly assimilable nitrogen by yeast (PAN) was analysed in 586 juices from technologically ripe grapes collected in several Italian regions. A spectrophotometric method within the reach of each wine laboratory was used, adapting a previous method of the American Society of Brewing Chemists used for wort to grape juices. 58.3 % of the samples were below the classic deficiency threshold of 140 mg·l-1. Among varieties and vintages there were significant differences. An overall trend of PAN to slightly decrease with ripening was observed. The variability of the PAN content of numerous samples harvested in a vineyard to check ripeness seems to be larger than that for sugars and total acidity.


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Published

2015-04-20

Issue

Vol. 43 No. 2 (2004): Vitis

Section

Article

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