Impact of fermentation temperature on required heat dissipation, growth and viability of yeast, on sensory characteristics and on the formation of volatiles in Riesling

Schwinn, M.; Durner, Dominik; Wacker, Michael; Delgado, Antonio; Fischer, Ulrich

doi:10.1111/ajgw.12386

Cited by 16 publications

(21 citation statements)

References 34 publications

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“…With regard to the fermentation temperature, its impact on alcoholic and malolactic fermentation kinetics and on the qualitative outcomes is known. Temperature fluctuations in the range that is usual in wineries, from 15 to 32°C, can affect the fermentation rate, the extraction mechanisms from grape skins, the production of secondary metabolites with a significant organoleptic impact, and the preservation of varietal aromas liberated from grapes during fermentation (Herrero et al 1999a, 1999b, Bordiga et al 2016, Setford et al 2018, Schwinn et al 2019. The use of "cold" in cellars is a very ancient practice, traditionally obtained by building underground wineries, modulating the dimensions and materials of the vats destined for the oenological fermentations, refreshing them by cold water or, in extreme cases, by ice to lower wine temperature.…”

Section: Introductionmentioning

confidence: 99%

Impact of different temperature profiles on simultaneous yeast and bacteria fermentation

2020

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Purpose: The role of fermentation temperature was studied for its impact on the evolution of malolactic fermentation performed by simultaneous inoculum of yeast and bacteria in grape must. Results were discussed considering the different fermentative kinetics and the composition of obtained wines. Methods: Two strains of bacteria belonging to the O. oeni and L. plantarum species were inoculated 24 h after the beginning of the alcoholic fermentation in 2 grape musts having different acidic and sugar profiles. Fermentations were conducted at 3 different temperature profiles (16/22°C in 3 days, 18/24°C in 3 days, 22/32°C in 5 days). Evolution of microbiota was followed by flow cytometry and plate count. Chemical analysis of grape musts and wines were performed by instrumental approaches (FT-IR, enzymatic quantification of malic acid, GC-MS). Results: L. plantarum resulted more efficient in malic acid consumption in the entire set of tests. These results are unexpected because, generally, Lactobacillus has been reported to be more sensitive to an oenological environment than O. oeni. In our experiments, O. oeni resulted inhibited by the highest fermentation temperature profile, causing incomplete malic acid degradation. Similarly, S. cerevisiae showed a higher sensitivity to environmental limiting factors in respect to what is generally known. Differences in the chemical composition of wines were observed in relation to the bacteria strain and the temperature profile. However, the statistical treatment of data identified temperature as the main variable able to influence the features of wines. Conclusions: Simultaneous inoculum of yeast and bacteria in grape must is an alternative approach in the management of malolactic fermentation which showed some interesting features. However, it is necessary to consider that the dynamics of the microbial population are different to that observed in traditional winemaking and the environmental variables act against the microorganisms in a peculiar, and in certain cases unexpected, way.

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Section: Introductionmentioning

confidence: 99%

Impact of different temperature profiles on simultaneous yeast and bacteria fermentation

2020

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“…In a more recent work, required heat dissipation was measured in Riesling fermentation and the results confirmed and further illustrated the relevance of the temperature program employed with regard to energy demand for cooling [85]. Approximately 70% less heat had to be dissipated for fermentation at 19 • C, compared with that for fermentation at 14 • C. Approximately 30% less heat had to be dissipated under a 16-11-17 • C temperature program, compared with that for fermentation at 14 • C. Thus, high savings in electrical energy can be expected, although depending on the technical configuration of the cooling system.…”

Section: Energy Savings Associated With Alcoholic Fermentationmentioning

confidence: 60%

“…Moreover, the gained awareness among retailers and distribution chains will drive wine suppliers to provide quantitative information on their energy saving solutions and their impact on the environment thereof [81][82][83]. As a consequence, recent research studies addressed the quantification of required heat dissipation during AF, showing interesting results [84,85].…”

Section: Energy Savings Associated With Alcoholic Fermentationmentioning

confidence: 99%

“…Yeast characteristics and expected aromatic profile should be carefully considered as the strain choice criteria, when deciding on temperature management and related saving potential. Moreover, in the reported studies, the use of innovative thermal protocols allowed the wineries to adopt more sustainable winemaking processes with low SO 2 [84] and acetaldehyde [85] production together with low energy consumption, and consequently, to propose ecolabeling strategies and price premium policies that presently have marketing benefits [3].…”

Section: Energy Savings Associated With Alcoholic Fermentationmentioning

confidence: 99%

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Microbial Resources as a Tool for Enhancing Sustainability in Winemaking

Nardi

2020

Microorganisms

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In agriculture, the wine sector is one of the industries most affected by the sustainability issue. It is responsible for about 0.3% of annual global greenhouse gas emissions from anthropogenic activities. Sustainability in vitiviniculture was firstly linked to vineyard management, where the use of fertilizers, pesticides and heavy metals is a major concern. More recently, the contribution of winemaking, from grape harvest to bottling, has also been considered. Several cellar processes could be improved for reducing the environmental impact of the whole chain, including microbe-driven transformations. This paper reviews the potential of microorganisms and interactions thereof as a natural, environmentally friendly tool to improve the sustainability aspects of winemaking, all along the production chain. The main phases identified as potentially interesting for exploiting microbial activities to lower inputs are: (i) pre-fermentative stages, (ii) alcoholic fermentation, (iii) stage between alcoholic and malolactic fermentation, (iv) malolactic fermentation, (v) stabilization and spoilage risk management, and (vi) by-products and wastewater treatment. The presence of proper yeast or bacterial strains, the management and timing of inoculation of starter cultures, and some appropriate technological modifications that favor selected microbial activities can lead to several positive effects, including (among other) energy savings, reduction of chemical additives such as sulfites, and reuse of certain residues.

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“…The specific gravity of 1.053 was chosen as the first common specific gravity of the unstirred and stirred tank after the initial phase (when both tanks showed homogenous conditions). The comparison at an identical specific gravity is expedient to allow the comparison of fermentation-related metabolites at identical fermentation progress (Schwinn et al 2019). Calculations were conducted using XLSTAT Version 2016.04.32229 (Addinsoft).…”

Section: Methodsmentioning

confidence: 99%

Distribution of Yeast Cells, Temperature, and Fermentation By-Products in White Wine Fermentations

et al. 2019

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for the fruitful collaboration. The authors also thank Sabrina Dauster, Marcel Sadaune, and Florian Schraut for their support with experiments and analyses. The staff of the wineries is thanked for providing wine and equipment. Many thanks also to Marcel Sadaune and Martha Wicks-Müller for proofreading and their thoughtful and constructive comments. This work has been conducted within an IGF Project of the FEI and was supported via AiF within the program for promoting the Industrial Collective Research (IGF) of the German Ministry of Economics and Energy (BMWi), based on a resolution of the German Parliament. The authors did not have any industrial interest conflicting with this work.

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Impact of fermentation temperature on required heat dissipation, growth and viability of yeast, on sensory characteristics and on the formation of volatiles in Riesling

Cited by 16 publications

References 34 publications

Impact of different temperature profiles on simultaneous yeast and bacteria fermentation

Impact of different temperature profiles on simultaneous yeast and bacteria fermentation

Microbial Resources as a Tool for Enhancing Sustainability in Winemaking

Distribution of Yeast Cells, Temperature, and Fermentation By-Products in White Wine Fermentations

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