Effects of nutrient supplementation on fermentation kinetics, H2S evolution, and aroma profile in Verdicchio DOC wine production

Gobbi, Mirko; Comitini, Francesca; D'Ignazi, Giuliano; Ciani, Maurizio

doi:10.1007/s00217-012-1870-0

Cited by 14 publications

(13 citation statements)

References 31 publications

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“…The percentage of alcohol produced during the fermentation process showed significant differences ( Table 2). Control wines obtained lower alcohol concentration than wines with inorganic and organic nitrogen, in agreement with other authors who reported that an increase of nitrogen favors the formation of the end-products [28,29]. Fermentations were monitored by the daily measurement of residual sugar content ( Table 3).…”

Section: Statistical and Chemometric Analysessupporting

confidence: 88%

Determination of Nutrient Supplementation by Means of ATR-FTIR Spectroscopy during Wine Fermentation

et al. 2019

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Nitrogen is a limiting factor for the development of wine alcoholic fermentation. The addition of nutrients and different nitrogen sources is a usual practice for many winemakers. Currently, there is a market trend toward wine that is additive-free and there are also restrictions on the amount of ammonium fermentation agents that can be added to the wine. In this work, the changes produced on the alcoholic fermentation by the addition of different nitrogen sources were evaluated by the use of ATR-FTIR. The results showed the feasibility of this technique to observe differences in the growth yeast capacity depending on the type of the nutrients added. A high influence on the development of the alcoholic fermentation was observed, especially at its exponential and the stationary phases. Moreover, the changes observed in the recorded spectra were related to the proteins and lipid esters composition of the yeast cell wall. This technique should be a useful tool to evaluate nitrogen deficiencies during winemaking although further studies should be done in order to evaluate more influential factors.

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Section: Statistical and Chemometric Analysessupporting

confidence: 88%

Determination of Nutrient Supplementation by Means of ATR-FTIR Spectroscopy during Wine Fermentation

et al. 2019

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“…, Gobbi et al. ). Depending on experimental conditions such as sugar concentration, specific mixtures of amino acids appear to be beneficial to fermentation rate (Martínez‐Moreno et al.…”

Section: Fermentation Additives: How and Under What Circumstances Domentioning

confidence: 99%

Production, reactivation and nutrient requirements of active dried yeast in winemaking: theory and practice

Schmidt

Henschke

2015

Australian Journal of Grape and Wine Research

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Wine yeast, from production to application, traverse an incredible range of environments. Central to their ability to not only survive but to thrive throughout this journey is their capacity to transform themselves in response to the varied conditions encountered. Wine yeast resilience alone, however, is insufficient. Producers and winemakers must be assiduous in their use of wine yeast with an understanding of yeast requirements throughout the process to achieve optimal results. Active dried yeast (ADY) starter cultures for initiating grape must fermentations are convenient, reliable and available for a wide range of strains suited to different wine types. These benefits cannot be fully realised without optimisation of: their production; reactivation of the dried product prior to inoculation; and appropriate nutrient management during fermentation. This review discusses current knowledge on production of Saccharomyces ADY for greatest biological stability and activity, and factors that affect their activity following rehydration and inoculation into grape must. The efficacy of various types of commercial additives used in reactivation of ADY and, winemaking interventions and nutrients that are used to optimise fermentation are also discussed.

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“…Nitrogen deficiency directly restricts growth and metabolic activity during this process, so external supplementation should be used to achieve an adequate fermentation rate. This ammonium salt improves the fermentation kinetics and the formation of the end-products (Gobbi et al 2013). The addition of up to 1 g/L diammonium phosphate (DAP) is allowed under Annex IV to European Regulation 1493/1999(European Commission 1999.…”

Section: Introductionmentioning

confidence: 99%

“…The addition of up to 1 g/L diammonium phosphate (DAP) is allowed under Annex IV to European Regulation 1493/1999(European Commission 1999. This ammonium salt improves the fermentation kinetics and the formation of the end-products (Gobbi et al 2013). Supplementation with other nutrients such as thiamine, an indispensable factor to reduce the SO 2 amount in wines (Comuzzo and Zironi 2013), allows the transformation of pyruvic acid to acetaldehyde and limits the accumulation of ketonic compounds in wine.…”

Section: Introductionmentioning

confidence: 99%

Effect of grape juice composition and nutrient supplementation on the production of sulfur dioxide and carboxylic compounds bySaccharomyces cerevisiae

Andorrà

Martin

Nart

et al. 2017

Australian Journal of Grape and Wine Research

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Background and Aims For health‐related reasons, it is crucial to reduce or even eliminate the use of SO2 in wines. The aim of this work was to assess and compare the influence of different Saccharomyces cerevisiae strains, and composition and nutritive supplementation of musts, on the production of SO2 and carboxylic compounds during alcoholic fermentation. Methods and Results Tempranillo and Albariño musts, supplemented with nitrogen and nutrients, from the 2013 to 2015 vintages, were fermented with several S. cerevisiae strains. The SO2 concentration in wines was more influenced by the yeast strain than by the addition of nitrogen. The addition of diammonium phosphate in combination with thiamine reduced the concentration of α‐ketoglutarate. The SO2 production by high and low sulfite‐forming strains depended on the composition of the musts. High sugar concentration and low nitrogen concentration in musts favoured the production of SO2 in wines. Conclusions The opportunity to produce SO2‐free wines from Albariño and Tempranillo by commercial and indigenous S. cerevisiae yeast strains has been shown. The composition of musts can greatly influence the SO2 produced. Moreover, the addition of nitrogen and nutrients can also influence the concentration of carboxylic compounds of wines. Significance of the Study This work contributes to an improved understanding of how to produce SO2‐free wines and may assist decision‐making during winemaking to obtain wines with a low potential to generate allergic reactions in consumers.

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Effects of nutrient supplementation on fermentation kinetics, H2S evolution, and aroma profile in Verdicchio DOC wine production

Cited by 14 publications

References 31 publications

Determination of Nutrient Supplementation by Means of ATR-FTIR Spectroscopy during Wine Fermentation

Determination of Nutrient Supplementation by Means of ATR-FTIR Spectroscopy during Wine Fermentation

Production, reactivation and nutrient requirements of active dried yeast in winemaking: theory and practice

Effect of grape juice composition and nutrient supplementation on the production of sulfur dioxide and carboxylic compounds bySaccharomyces cerevisiae

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