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Relationship Between Nitrogen Content in Grapes and Volatiles, Namely Heavy Sulphur Compounds, in Wines

Relationship Between Nitrogen Content in Grapes and Volatiles, Namely Heavy Sulphur Compounds, in Wines

Nathalie Moreira, Paula Guedes de Pinho, Cristina Santos, Isabel Vasconcelos

Food Chem. 2011 Jun 15;126(4):1599-607.

PMID: 25213933

Abstract:

Ammonium salts were added to white grape musts, before alcoholic fermentation, in order to evaluate their influence on the heavy sulphur compound and aliphatic higher alcohol composition of resulting wines. Six grape musts were used (Trajadura, Pedernã, Loureiro, Azal Branco, Avesso and Alvarinho). Ammonium supplementation of Trajadura and Pedernã grape musts, with the highest nitrogen level, did not influence the content of heavy sulphur compounds and aliphatic higher alcohols in wines; however, the addition of ammonium salts to grape musts with low initial nitrogen content, such as Loureiro, Azal Branco and Avesso, led to a higher production of 1-propanol and a lower production of isoamyl alcohols and sulphur compounds, e.g. S-methyl thioacetate, 2-mercaptoethanol, acetic acid-3-(methylthio)propyl ester, 3-mercapto-1-propanol, 4-(methylthio)-1-butanol, 3-(ethylthio)-1-propanol, 3-methylthiopropionic acid and N-3-(methylthiopropyl)acetamide. For Alvarinho grape must, a decrease in sulphur compound concentrations in wines was only observed for 3-methylthiopropionic acid, acetic acid-3-(methylthio)propyl ester and 2-mercaptoethanol.

Chemicals Related in the Paper:

Catalog Number	Product Name	Structure	CAS Number	Price
AP19721223	3-Mercapto-1-propanol		19721-22-3	Price

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