Artificial fruity wines

[Rice_Guy]

Two interesting ways to increase esters/ fruity aromatics. First is supplement the must with amino acids aspartate, glutamate, and asparagine which the yeast use to produce extra aroma compounds.
https://onlinelibrary.wiley.com/doi/full/10.1002/jib.318
And “new to me” amino acid products / yeast combinations which enhance production of fruity esters. ,,, STIMULA Chardonnay (or Sauvignon blanc, or Cabernet, or Pinot noir etc)
with Alchemy yeast selections
https://scottlab.com/fermentation-nutrition-planninghttps://www.lallemandwine.com/en/au...rients-protectors/25/stimula-sauvignon-blanc/
Have to wonder when formulated amino acids becomes available locally, ,,, is this cheating the art of wine making though?

 

[BigDaveK]

Interesting.
I've suspected amino acids play multiple roles. I noticed my vegetable ferments seem to be more robust than fruit. Bean and red cabbage are nice and tomato is one of my favorites. Seems some of the major differences between vegetable and fruit is amino acids and minerals.

 

[Rice_Guy]

tomato is one of my favorites. .

In apple glutamate helps ,,, ie add mushroom powder, or MsG, ,,, and aspartate , ,,, ie add aspartame sweetener to the ferment. Will have to look a bit to see if there is a natural source.
The trick is yeast mediated so it has to be done in the primary.

 

[BigDaveK]

Potatoes have almost .5 gr per 100 gr serving of the two amino acids you mentioned. They also have most of the other amino acids to a lesser degree. I've used potato water in a couple ferments, mostly to counter the super high acid of my blackberries and raspberries. Potato water is close to pH 5.0 and a couple quarts won't affect the flavor as far as I can tell.

Some of the older recipes use potatoes as a secondary or even tertiary ingredient.

 

[rbqricchi]

following.

 

[winemanden]

In one sense, I suppose, anything you add to your original must could be considered artificial. What does it matter as long as it improves your wine!