Location: Horticultural Crops Research
Project Number: 5358-21000-047-07
Start Date: Sep 10, 2012
End Date: Sep 30, 2014
Relationship between must yeast assimilable nitrogen (YAN) and °Brix for a healthy fermentation will be determined by using synthetic grape juice medium containing variable amounts of YAN and sugar. Impact of excessive nutrient supplementation of musts on the amount of residual nitrogen in wines and Brettanomyces (unwanted yeast in winemaking) growth pattern will be monitored by our laboratory's established methods. Undesirable volatile compounds that are indicators for Brettanomyces contamination and growth will also be monitored.