Comparison of inorganic and organic nitrogen supplementation of grape juice - Effect on volatile composition and aroma profile of a Chardonnay wine fermented with Saccharomyces cerevisiae yeast

► Fermentation nitrogen modulates Chardonnay wine aroma as well as volatiles composition. ► Inorganic or organic N type differently affects esters, acids and higher alcohols. ► Low N wines have complex, but are low in fruity, aroma attributes. ► Moderate N produces wines with most pleasant floral/fruity aromas. ► High N wines have either pleasant or unpleasant-solvent aromas depending on N type.