Effect of Yeast Assimilable Nitrogen Content on Fermentation Kinetics, Wine Chemical Composition and Sensory Character in the Production of Assyrtiko Wines

Two wild-type Saccharomyces cerevisiae yeast strains (Sa and Sb) were tested for white wine production using Assyrtiko grape of Santorini. A third commercial strain was also studied comparison reasons. concentrations extract diammonium phosphate (DAP) added to the must (150 250 mg/L) in order evaluate effect nitrogen content on final quality. Analytical methods (HPLC, GC-MS) sensory analysis employed assess quality wines. Fermentation kinetics monitored throughout experiment. By second day fermentation, all showed an approximate consumption 70% amino acids. Differences among observed regarding inorganic requirements. Sb resulted higher alcohols (1.9-fold) ketones (5.6-fold) lower esters (1.2-fold) compared control, while Sa fatty acids (2.1-fold). Both indigenous scored better results aroma quality, body acidity control. The overall evaluation data highlights great potential S. as fermentation starters providing promising sector terroir