We know nitrogen is important for a healthy fermentation, but does the source of nitrogen matter? Should it be added in the vineyard or the winery? In this episode, Megan Mershon, graduate research assistant at Virginia Tech, describes research they are conducting to compare wine sensory response from nitrogen trials they’ve conducted in the HiRes Vineyard Nutrition Project. Podcast transcript and details are available at http://beav.es/5GD.