Project Number: 5358-21000-041-38
Project Type: Grant

Start Date: Sep 10, 2012
End Date: Sep 30, 2013

Objective:
1. Evaluate relationships between yeast assimilable nitrogen (YAN) and °Brix towards fermentation characteristics of musts. 2. Determine the impact of excessive nutrient supplementation of musts on the amount of residual nitrogen in wines and subsequent risk of spoilage by Brettanomyces.

Approach:
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.