Issue link: https://read.dmtmag.com/i/705606
5 2 V I N E YA R D & W I N E RY M A N A G E M E N T | J u l y - A u g 2 016 w w w. v w m m e d i a . c o m uct where every cent counts." His preference is to use Fermaid O, which he adds just after the start of fermentation and also one-third of the way through. "I tend to add it in two lots," he says. If he's making wine in a more mineral style, as with his own Cedalion Chardonnay from Waiheke Island, he'll intervene less and work with lower YAN levels. For a com- mercial Sauvignon Blanc, he might add a combination of DAP and Fer- maid K (a less expensive alternative to Fermaid O) for cost reasons. He thinks there's an increasing need to add nitrogen supplements because screwcap closures are becoming more common, and most screw- cap liners have a very low level of oxygen transmission. "In aromatic styles, it's becoming more impor- tant to use nutrients to avoid the reductive characters and eliminate as many of the precursors as possi- ble." He also thinks clean ferments are very important for rosé. "You really can't have any of those sul- fides if you want the primary char- acters of the rosé [to stand out]," he explains. Winemaker Belinda Kleinig, who, in her role with United Kingdom supermarket Marks & Spencer, works globally with wineries at the winemaking stage, says, "You'd be surprised at how many people don't add nutrients." She points out that many wineries have either never needed to monitor nutrient levels or simply aren't aware of the benefits of doing so. "It's the larg- er, more progressive wineries that have the equipment and incentive to look at the nutrient levels." It's this writer's prediction that, i n c r e a s i n g l y, w i n e m a k e r s w i l l become aware of the role that yeast nutrition plays in wine qual- ity. This doesn't have to imply supplementation in the winery, although this clearly is one way to influence a wine's character. There could also be a viticultural role, with vineyard interventions target- ed to adjust grape composition. In simplistic terms, low YAN brings out more complex mineral char- acters (where there isn't outright reduction), while higher YAN brings cleaner, fruitier flavors (where there isn't excess resulting in ethyl acetate). Beyond this, the actual nutrient combination and the tim- ing of additions can have a sensory impact, but its exact nature has yet to be determined and is likely to be strain-dependent. Jamie Goode, author of the books "The Science of Wine: From Vine to Glass" and "Authentic Wine: Toward Natural and Sustainable Winemaking," publishes the online wine magazine WineAnorak.com. He also writes for The World of Fine Wine and Sommelier Journal, among other publications. Comments? Please e-mail us at feedback@vwmmedia.com. EnartisUSA_NutrifermNoStop tr.indd 1 18/05/16 14:45 Graver Technologies has been designing and producing separation and for more than 100 years. Discover why Graver Technologies is the Clear Choice for beverage manufacturers around the globe. 200 Lake Drive, Glasgow, Delaware 19702 Phone: 302-731-1700 Website: www.gravertech.com E-Mail: info@gravertech.com Discover The Clear Choice Quality | Performance | Value superior ltration, purication solutions