Yeast Assimilable Nitrogen Content of Juice and Production of Volatile Sulfur Compounds in Oregon Wine

The objectives of this research project are to gain a better understanding of juice/must\ud nutrition and the production of hydrogen sulfide and other 'off' sulfide odors in Oregon\ud wines in relationship to both viticulture and winemaking practices. Specifically, the\ud objectives of this research project are:\ud · To analyze commercial juices/musts from specific vineyard blocks for yeast\ud assimilable nitrogen content prior to fermentation\ud · To screen commercial wines from the specific vineyard blocks for 'reduced'\ud sulfide character\ud · To analyze wines from the specific vineyard blocks for their content of volatile\ud sulfur compounds\ud · To survey viticulture and winemaking practices of the juice and wine lots\ud analyzed