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Yeast: Difference between revisions
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*YAN requirement for clean/fruity flavour has only been determined in Chardonnay: low YAN juices gave more complex aromas whereas moderate YAN gave cleaner and more fruity aromas in young wines.<ref name="AWRI1"/> | *YAN requirement for clean/fruity flavour has only been determined in Chardonnay: low YAN juices gave more complex aromas whereas moderate YAN gave cleaner and more fruity aromas in young wines.<ref name="AWRI1"/> | ||
*Large additions of inorganic nitrogen (DAP) can increase risk of ester taint (ethyl acetate) formation.<ref name="AWRI1"/> | *Large additions of inorganic nitrogen (DAP) can increase risk of ester taint (ethyl acetate) formation.<ref name="AWRI1"/> | ||
Proficient YAN guidelines should be based on starting Brix (Butzke and Dukes, 1998). For instance, a starting brix of 21 requires 200 mg N/L whereas as starting brix of 25 requires 300 mg N/L.<ref>https://midwestwinepress.com/2014/11/01/back-basics-preventing-rotten-eggs-aka-reduction/</ref> | |||
DAP is 21% nitrogen by weight. Adding DAP during active fermentation will help the yeast remove existing sulfide within a few hours, but only if the ABV is under 7%.<ref name="Kaiser"/> | DAP is 21% nitrogen by weight. Adding DAP during active fermentation will help the yeast remove existing sulfide within a few hours, but only if the ABV is under 7%.<ref name="Kaiser"/> | ||