Technical Report
 

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

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  • 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 of hydrogen sulfide and other 'reduced' sulfur odors. Winemakers often report problem fermentations with winegrapes from specific vineyard sites over the course of several vintages. The objective of this research is to evaluate the nitrogen content and nutritional status of Oregon grapevines and winegrapes from specific vineyard sites for three vintages and to evaluate the effects of nutritional supplementation on fermentation behavior. Recognition of grapevine nutritional deficiencies during the growing season may allow for early prediction of nitrogen deficiencies in juice at harvest and allow correction by vineyard management practices such as nitrogen fertilization and by nutritional supplementation at harvest. Analysis of the yeast available nitrogen content in juice at harvest and the evaluation of the effects of nutrient supplementation will help winemakers to make more knowledgeable decisions on fermentation management.
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  • Watson, B., Specht, A., & Hellman, E. (1999). Evaluation of Nitrogen Deficiencies in Oregon Grapevines, Musts and Wines 1998-1999. Oregon Wine Advisory Board Research Progress Report.
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