2025/11/07 by Poupard, Pascal, Charrier, Frédéric, Cottereau, Philippe +6
#aroma #arômes #azote #boissons fermentées #cider #fermentation #lipides #lipids #nitrogen #nutrients #nutriments #wine
paper · doi:10.17180/ciag-2025-vol107-art26
For wines and French ciders, aroma is an essential element in the appreciation of products by consumers who generally look for products with a “fruity” aromatic profile. To date, few must quality parameters allow professionals to predict the aromatic profile of wines and French ciders “for sure”, even when the technical practices are perfectly controlled. The proposed approach in the Casdar DiVin Cidre project aimed to take into consideration several nutritional factors of yeast (nitrogen, lipids) entering into the composition of musts, to better explain the formation of aromatic compounds that are markers of “fruitiness”. Highlighting the nutritional factors that have the greatest impact on the “fruitiness” of wines and French ciders allows us to propose a more relevant analytical diagnosis of the “fruity aromatic potential” of musts, but also to select technical itineraries that favor them.