Nitrógeno asimilable y los riesgos asociados a los microorganismos fermentativos
- A.T. Palacios García
- A. Aguado
- I. Paniagua
- D. Carrillo
ISSN: 2013-6099
Datum der Publikation: 2023
Nummer: 82
Art: Artikel
Andere Publikationen in: Enoviticultura
Zusammenfassung
The use of nutrients in oenology has been a traditional technique applied in the winery in a systematic way to improve the conditions of yeasts in fermentation and thus, reduce the risks of stuck fermentations and metabolic deviations, leading the vinification towards wines of higher quality. The nitrogen and oxygen needs have already been considered for a long time, which has allowed to implement numerous corrections and very timely adapted to the results of these investigations, which has solved part of the problems in terms of stuck fermentation and reductions with the presence of sulfur compounds. The main objective of this article is to assess the role that nutrients, mainly assimilable nitrogen, has in the final results of winemaking and very specifically, on the possible microbiological contaminations that may arise when there is excess of nutrients once the vinification is finished.