The positive impact of non-Saccharomyces yeast on the aromatic profile of wines is now well documented.
However, it is also known that these yeasts compete with Saccharomyces yeast with regards to the nutrients, and notably nitrogen sources, and this has an impact on the production of aroma compounds.
Stéphanie Rollero, Jeanne Brand, Benoit Divol from the Stellenbosch University, Audrey Bloem, Carole Camarasa from the University of Montpellier and Anne Ortiz-Julien from Lallemand SAS, collaborated on a recent scientific study.
They explored the impact of different nitrogen nutrition strategies on the production of carbon and sulphur-based volatile compounds of three non Saccharomyces strains.
Pichia burtonii, Kluyveromyces marxianus, Zygoascus meyerae were sequentially inoculated with S. cerevisiae in Sauvignon blanc and Shiraz grape musts, and nitrogen additions were implemented according to the specific requirement of each species.
The results obtained confirm the interconnection between nitrogen sources, flavor metabolism and also spotlight their variations according to species and the nature of the nitrogen source.
For more details, read the complete scientific publication: https://www.lallemandwine.com/wp-content/uploads/2021/02/Nitrogen-metabolism-in-three-non-conventional-wine-yeast-species.pdf