Influence of some activators of alcoholic fermentation on amino acids composition and fermentability of Vitis vinifera cv. Muscadelle musts from permanent grass covered plots

Abstract

The duration of alcoholic fermentation was very different with the no-tillage trial must and the other grass-cover musts. The duration was found to be quite closely correlated to the content of nitrogen components in the must and more particularly to amino acids. Several supplementations were tested during the two experimental years. It should be noted that European legislation doesn’t allow the use of some of them. The durations of alcoholic fermentation of musts with these added activators were shortened. Again, fermentation duration was quite closely correlated to the content of nitrogen components in the must and more particularly to amino acids. It is noteworthy that numerous kinds of amino acids were present. Some of them were very important either by virtue of their nature or their concentration levels. A statistical analysis showed some composition similarities between some musts, but there were composition differences which would explain their fermentation kinetics.