Modeling Alcoholic Fermentation in Enological Conditions: Feasibility and Interest

Colombié, Sophie; Malherbe, S.; Sablayrolles, Jean‐Marie

doi:10.5344/ajev.2005.56.3.238

Cited by 24 publications

(2 citation statements)

References 10 publications

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“…Moreover, increasing temperature also reduced fermentation time ( Torija et al, 2003 ; Sablayrolles, 2009 ). The lag phase depends on the temperature ( Colombie et al, 2005 ; Rollero et al, 2015 ): a high temperature shortens the lag time. Finally, the difference in Vmax was significantly impacted by all three factors.…”

Section: Resultsmentioning

confidence: 99%

Analysis of volatile compounds production kinetics: A study of the impact of nitrogen addition and temperature during alcoholic fermentation

Godillot

Baconin²,

Sanchez³

et al. 2023

Front. Microbiol.

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Among the different compounds present in the must, nitrogen is an essential nutrient for the management of fermentation kinetics, also playing a major role in the synthesis of fermentative aromas. Fermentation temperature is yet another variable that affects fermentation duration and the production of fermentative aromas in wine. The main objective of this study was thus to evaluate the combined effects of nitrogen addition—at the start of the fermentation process or during the stationary phase—at different fermentation temperatures on both fermentation kinetics and aroma synthesis kinetics. To study the impact of these three parameters simultaneously, we used an innovative transdisciplinary approach associating an online GC-MS system with an original modeling approach: a Box-Behnken experimental design combined with response surface modeling and GAM modeling. Our results indicated that all three factors studied had significant effects on fermentation and aroma production kinetics. These parameters did not impact in the same way the different families of volatile compounds. At first, obtained data showed that reduction of ester accumulation in the liquid phase at high temperature was mainly due to important losses by evaporation but also to modifications of yeast metabolic capabilities to synthetize these compounds. In a noticeable way, optimal temperature changed for liquid accumulation of the two classes of esters—23°C for acetate ester and 18°C for ethyl esters—because biological impact of temperature was different for the two chemical families. Moreover, the study of these three factors simultaneously allowed us to show that propanol is not only a marker of the presence of assimilable nitrogen in the medium but above all a marker of cellular activity. Finally, this work enabled us to gain a deeper understanding of yeast metabolism regulation. It also underlines the possibility to refine the organoleptic profile of a wine by targeting the ideal combination of fermentation temperature with initial and added nitrogen concentrations. Such observation was particularly true for isoamyl acetate for which interactions between the three factors were very strong.

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Section: Resultsmentioning

confidence: 99%

Analysis of volatile compounds production kinetics: A study of the impact of nitrogen addition and temperature during alcoholic fermentation

Godillot

Baconin²,

Sanchez³

et al. 2023

Front. Microbiol.

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“…Moreover, a study shows a rapid decrease of cell activity after ethanol addition in the medium [15]. Several mathematical models were proposed to simulate fermentation in oenological conditions [16][17][18][19][20][21][22]. They consider time evolutions of concentrations for biomass, sugar, ethanol, carbon dioxide and some of them for nitrogen and glycerol but few models consider the relation between yeast growth and nitrogen concentration:  Cramer's model [23] considers nitrogen limitation in the biomass growth with a Monod-type equation and a nongrowth associated conversion of glucose into ethanol.…”

mentioning

confidence: 99%

Modelling the effects of assimilable nitrogen addition on fermentation in oenological conditions

Beaudeau

Lara

Godilllot

et al. 2023

Bioprocess Biosyst Eng

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Alcoholic fermentation in oenological conditions is a biological process carried out under significant physiological constraints: deficiency of nitrogen and others nutriments (vitamins, lipids …) and different stresses (pH and osmotic). In literature, few models were proposed to describe oenological fermentations. They are focused on initial conditions and did not integrate nitrogen addition during the fermentation process which is a widespread practice. In this work, two dynamic models of oenological fermentation are proposed to predict the effects of nitrogen addition at two different timings: at the beginning of the process and during the fermentation experiment. They were validated and compared against existing models showing an accurately fit to experimental data for CO2 release and CO2 production rate.

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Kinetics and Control of Alcoholic Fermentation During Wine Production

Sablayrolles

2019

Yeasts in the Production of Wine

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Modeling Alcoholic Fermentation in Enological Conditions: Feasibility and Interest

Cited by 24 publications

References 10 publications

Analysis of volatile compounds production kinetics: A study of the impact of nitrogen addition and temperature during alcoholic fermentation

Analysis of volatile compounds production kinetics: A study of the impact of nitrogen addition and temperature during alcoholic fermentation

Modelling the effects of assimilable nitrogen addition on fermentation in oenological conditions

Kinetics and Control of Alcoholic Fermentation During Wine Production

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