Control of alcoholic fermentation in winemaking: Current situation and prospect

Sablayrolles, Jean‐Marie

doi:10.1016/j.foodres.2008.12.016

Cited by 83 publications

(60 citation statements)

References 63 publications

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“…Volatile compounds, including higher alcohols, short to medium-chain fatty acids, ethyl esters and acetate esters, are affected by the type and/or concentration of nitrogen (Bell & Henschke, 2005). If yeast suffers from nitrogen deficiency during wine fermentation, sluggish or stuck fermentation may occur (Bisson & Butzke, 2000;Sablayrolles, 2009). In contrast, when supplemented with excessive amounts of ammonium there could be a risk of producing wine with elevated levels of higher alcohols (Beltran et al, 2005), acetic acid (Bely et al, 2003), ethyl acetate (Sablayrolles, 2009) or even ethyl carbamate (Ough et al, 1988).…”

Section: Introductionmentioning

confidence: 99%

Impact of Amino Acid Addition on Aroma Compounds in Papaya Wine Fermented with Williopsis mrakii

Lee

Curran

et al. 2016

SAJEV

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The impact of amino acid addition on aroma compound formation in papaya wine fermented with yeast Williopsis saturnus var. mrakii NCYC2251 was studied. Time-course papaya juice fermentations were carried out using W. saturnus var. mrakii NCYC2251, with and without the addition of selected amino acids (L-leucine, L-isoleucine, L-valine and L-phenylalanine). Yeast growth and changes in sugars, °Brix, organic acids and pH were similar, regardless of amino acid addition. L-Leucine addition increased the production of isoamyl alcohol and some esters such as isoamyl acetate, isoamyl butyrate and isoamyl propionate, while L-isoleucine addition increased the production of active amyl alcohol and active amyl acetate. L-valine addition slightly increased the production of isobutyl alcohol and isobutyl acetate. L-phenylalanine addition increased the formation of 2-phenylethanol, 2-phenylethyl acetate and 2-phenylethyl butyrate, while decreasing the production of most other esters. This study suggests that papaya juice fermentation with W. saturnus var. mrakii NCYC2251 in conjunction with the addition of selected amino acid(s) can be an effective way to modulate the aroma of papaya wine.

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Section: Introductionmentioning

confidence: 99%

Impact of Amino Acid Addition on Aroma Compounds in Papaya Wine Fermented with Williopsis mrakii

Lee

Curran

et al. 2016

SAJEV

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“…Vitamins, whose concentration is not usually limiting, are required by yeast cells for many enzymatic reactions [104,105]. Minerals are required as cofactors for several metabolic pathways influencing the rate of sugar conversion [106].…”

Section: Nutrient Supplementationmentioning

confidence: 99%

Mead and Other Fermented Beverages

Pereira

Oliveira

Mendes‐Ferreira

et al. 2017

Current Developments in Biotechnology and Bioengineering

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“…Nowadays, the wineries control the starting of the fermentation by introducing yeast in the must after filling the tanks with fresh squeezed must. During the fermentation, the must is usually in contact with solid parts of the grapes, in order to get special organoleptic characteristics developed in the maceration process [6]. Moreover, moving the must avoid the development of bacteria on the surface of the must in contact with the ambient air.…”

Section: Energy In the Fermentation Processmentioning

confidence: 99%

Energy evaluation at a winery: a case study at a Portuguese producer

2017

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Abstract. The introduction of cooling systems in the wine industry to control the fermentation has allowed the oenologist to produce more and more excellent wines. In this regard, the alcoholic fermentation is a target for various studies that aims at explaining the chemical reactions involved in the release of energy. The aim of this paper is to evaluate the energy consumption of a winery and to discuss and understand the main parameters involved in the process of fermentation. The weather profile during fermentation and the schedule of charging the tanks with freshly affect strongly the needs of cooling power, and the energy use. The study conducted at the Adega da Ervideira in the South of Portugal allowed to define a model for the computation of the cooling power and the electricity consumption. The heat gains from outdoor in convection mode and the heat released during maturation and fermentation phases are the main contributors for the cooling requirements at a winery. As a result of the real fact study, it will allow an oenologist to estimate the cooling power and energy for a winery as well as to produce other types of wines.

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Control of alcoholic fermentation in winemaking: Current situation and prospect

Cited by 83 publications

References 63 publications

Impact of Amino Acid Addition on Aroma Compounds in Papaya Wine Fermented with Williopsis mrakii

Impact of Amino Acid Addition on Aroma Compounds in Papaya Wine Fermented with Williopsis mrakii

Mead and Other Fermented Beverages

Energy evaluation at a winery: a case study at a Portuguese producer

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