Influence of the Timing of Nitrogen Additions during Synthetic Grape Must Fermentations on Fermentation Kinetics and Nitrogen Consumption

2005 ◽  
Vol 53 (4) ◽  
pp. 996-1002 ◽  
Author(s):  
Gemma Beltran ◽  
Braulio Esteve-Zarzoso ◽  
Nicolas Rozès ◽  
Albert Mas ◽  
José M. Guillamón
Keyword(s):  
Grape Must ◽  
Fermentation Kinetics ◽  
Nitrogen Consumption ◽  
Nitrogen Additions

Effect of clarification on the fatty acid composition of grape must and the fermentation kinetics of white wines

1999 ◽  
Vol 209 (6) ◽  
pp. 439-444 ◽  
Author(s):  
F. Varela ◽  
F. Calderón ◽  
M. C. González ◽  
B. Colomo ◽  
J. A. Suárez
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
White Wines ◽  
Grape Must ◽  
Fermentation Kinetics ◽  
Kinetics Of

scholarly journals Bee Pollen as Oenological Tool to Carry out Red Winemaking in Warm Climate Conditions

Agronomy ◽  
2020 ◽  
Vol 10 (5) ◽  
pp. 634 ◽  
Author(s):  
Antonio Amores-Arrocha ◽  
Pau Sancho-Galán ◽  
Ana Jiménez-Cantizano ◽  
Víctor Palacios
Keyword(s):  
Alcoholic Fermentation ◽  
Climate Conditions ◽  
Nutrient Contents ◽  
Bee Pollen ◽  
Grape Must ◽  
Fermentation Kinetics ◽  
Kinetics Of ◽  
Positive Effect ◽  
Grape Musts

Easily assimilated nitrogen, vitamins, fatty acids, and some minerals are some of the yeast nutrients that foster vinification processes. Additionally, some climatic, biological or cultural factors may induce variations in grape-must nutrient contents. The lack of easily assimilated nitrogen by Saccharomyces cereivisiae yeast has been proven to be the main cause of poor or inadequate alcoholic fermentation. On the other hand, the use of bee pollen during the alcoholic fermentation of white grape-musts has shown a positive effect on both the fermentation kinetics and the quality of final wines. Thus, it has been proposed as a nutrient-activator for the vinification of Tintilla de Rota grape-musts. In this study, the kinetics of the alcoholic and malolactic fermentation of grapes-musts/wines, yeast populations, and assimilable nitrogen consumption and physicochemical properties of the wines were monitored. The results showed an improvement in fermentation kinetics when bee pollen was present, in comparison to the control samples. Bee pollen is associated with an increment in easily assimilated nitrogen grape-must content. It was also been noticed that lower pollen doses (0.1 and 0.25 g/L) did not alter the physicochemical and color parameters of the grape-musts and the final wines. All of these facts suggest that bee pollen could be used as a beneficial activator-nutrient for some of the processes involved in the production of red wines.

scholarly journals The effect of ion-exchange resin treatment on grape must composition and fermentation kinetics

Heliyon ◽  
2020 ◽  
Vol 6 (3) ◽  
pp. e03692
Author(s):  
B. Cisilotto ◽  
S.B. Rossato ◽  
E. Ficagna ◽  
L.C. Wetzstein ◽  
A. Gava ◽  
...  
Keyword(s):  
Ion Exchange ◽  
Exchange Resin ◽  
Ion Exchange Resin ◽  
Grape Must ◽  
Fermentation Kinetics ◽  
Resin Treatment

scholarly journals Reciprocal hemizygosity analysis reveals that the Saccharomyces cerevisiae CGI121 gene affects lag time duration in synthetic grape must

2021 ◽  
Author(s):  
Runze Li ◽  
Rebecca C Deed
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Low Temperatures ◽  
Lag Time ◽  
Lag Phase ◽  
Phenotypic Traits ◽  
Time Duration ◽  
Phase Duration ◽  
Grape Must ◽  
The Impact ◽  
Reciprocal Hemizygosity Analysis

Abstract It is standard practice to ferment white wines at low temperatures (10-18 °C). However, low temperatures increase fermentation duration and risk of problem ferments, leading to significant costs. The lag duration at fermentation initiation is heavily impacted by temperature; therefore, identification of Saccharomyces cerevisiae genes influencing fermentation kinetics is of interest for winemaking. We selected 28 S. cerevisiae BY4743 single deletants, from a prior list of open reading frames (ORFs) mapped to quantitative trait loci (QTLs) on chromosomes VII and XIII, influencing the duration of fermentative lag time. Five BY4743 deletants, Δapt1, Δcgi121, Δclb6, Δrps17a, and Δvma21, differed significantly in their fermentative lag duration compared to BY4743 in synthetic grape must (SGM) at 15 °C, over 72 h. Fermentation at 12.5 °C for 528 h confirmed the longer lag times of BY4743 Δcgi121, Δrps17a, and Δvma21. These three candidate ORFs were deleted in S. cerevisiae RM11-1a and S288C to perform single reciprocal hemizygosity analysis (RHA). RHA hybrids and single deletants of RM11-1a and S288C were fermented at 12.5 °C in SGM and lag time measurements confirmed that the S288C allele of CGI121 on chromosome XIII, encoding a component of the EKC/KEOPS complex, increased fermentative lag phase duration. Nucleotide sequences of RM11-1a and S288C CGI121 alleles differed by only one synonymous nucleotide, suggesting that intron splicing, codon bias, or positional effects might be responsible for the impact on lag phase duration. This research demonstrates a new role of CGI121 and highlights the applicability of QTL analysis for investigating complex phenotypic traits in yeast.

Sign in / Sign up

Export Citation Format

Share Document