Department of Viticulture and Oenology

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Unravelling the complexities of wine : a big data approach to yeast assimilable nitrogen using InfraRed spectroscopy and chemometrics
(International Viticulture and Enology Society, 2019-04-26) Petrovic, Gabriella; Aleixandre-Tudo, Jose-Luis; Buica, Astrid
Aim: Assimilable Nitrogen (YAN) has been identified as one of the main drivers of wine quality, influencing the production of various aromas and ensuring a successful fermentation to dryness. Due to the number of factors affecting YAN concentration and composition, paired with the complexities of yeast metabolism, more data is required to enable a comprehensive understanding of this important component of the grape juice matrix. The use of high throughput and information-rich techniques such as InfraRed spectroscopy can lead to a fast generation of a large amount of data. In addition, there is a possibility to maximise the information output of the generated data when combined with various descriptive and exploratory statistical techniques. Conclusion: Given the recent developments in the fields of analytical equipment and chemometrics, the review explores the possibility of a Big Data approach for the research of one of the most important and versatile grape juice parameters, namely YAN.