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Evaluation of Nitrogen Deficiencies in Oregon Grapevines, Musts, and Wines [1998-1999]

Creator:

Watson, Barney, Specht, Anna, and Hellman, Ed

Abstract:

Stuck and slow fermentations are a major concern of winemakers. If the levels of fermentable nitrogen in juice are too low, fermentations will be slower and may stop or 'stick' before all the fermentable sugar is utilized by the yeast. Sluggish and stuck fermentations are also sometimes accompanied by production...

Resource Type:

Technical Report

Full Text:

Oregon Grapevines, Musts and Wines Barney Watson1, Anna Specht1, and Ed Hellman2 Department of Food
Manipulating Soil Moisture and Nitrogen Availability Part II. Fermentable Nitrogen Content and Must and Wine Composition

Creator:

Watson, Barney, Wall, Kate, Specht, Anna, Chen, Hsiao-Ping, and McDaniel, Mina

Abstract:

An approximation of the total yeast fermentable nitrogen content in juice or must is taken as the sum of the nitrogen available from ammonia and the alpha-amino acids present (Bisson 1991 ; Dukes and Butzke 1998 ; Jiranek, Langridge, and Henshcke 1995). Recommended levels of fermentable nitrogen needed by yeast...

Resource Type:

Technical Report

Full Text:

. Fermentable Nitrogen Content and Must and Wine Composition Barney Watson, Kate Wall, Anna Specht, Hsiao-Ping