Investigation of pattern of utilization of nitrogen compounds and urea
A field experiment, fertilized at seven different nitrogen levels was tested. All the samples responded in a similar manner with no significant effect on rates of fermentation or amounts of residual urea. This was the first year of the treatments and for all practical purposes was base line information. No differences were noted between on skin or off skin fermentations due to treatments. The results of ten dessert grape fermentations made from Davis grapes showed that two of the varieties ended up with extremely high urea values of 98 and 134 mg/L. This is due to high nitrogen values in the grape and failure to use all the assimilable amino acids.