How can the water regime and nitrogen status of the vine influence aging aromas in red wines?

How can the water regime and nitrogen status of the vine influence aging aromas in red wines?

Blog Article

This study looked for a possible link between the water and nitrogen regimes measured in the vineyard and the aromatic compounds responsible for the aging bouquet of red wines.The wines studied for this purpose were produced in the Bordeaux region and Bath Toy aged for between 10 and 20 years.The levels of aromatic compounds Wall Clock such as tabanones and dimethyl sulfide (DMS) were found to be influenced by the supply of water and nitrogen to the vine.The residual nitrogen composition of the wines was also consistent with the nitrogen status of the vines and suggests potential for aromatic precursors and microbiological instability.