Nitrogen nutrition and its influence on the release of thiol varietal aromas by yeasts
OBJECTIVE: To achieve this objective, AGROVIN aims to isolate specific yeasts that, due to their own characteristics, can increase the release of aromas in the white wine production process. In addition, due to the background of the effect of nitrogen nutrition on the release of aromas, the aim is to carry out a detailed study of the influence of nitrogen on the metabolic and enzymatic characteristics of the selected yeasts.
With these two studies, the aim is to obtain a broader view of how nitrogen nutrition can affect the release of varietal aromas through the enzymatic activity of the yeasts responsible for revealing aromatic precursors in the wine during fermentation.
CALL: CDTI. R&D PROJECTS PROGRAMME (PID)
TITLE OF THE PROJECT: Nitrogen nutrition and its influence on the release of thiol varietal aromas by yeasts.
Start date: 1/1/2016
End date: 31/12/2017