The effect of grape juice dilution and complex nutrient addition on oenological fermentation and wine chemical composition
The effect of grape juice dilution and complex nutrient addition on oenological fermentation and wine chemical composition
The impact of water addition and complex nutrient addition to grape juice in laboratory scale winemaking, on both alcoholic and malolactic fermentation duration and outcome has been examined using commercial wine yeasts, Lalvin EC1118™ and Lalvin R2™and malolactic bacteria Lalvin VP41™. As expected, dilution with water did not impede fermentation, instead resulted in shortened duration, or in the case of malolactic fermentation enabled completion in these conditions. Addition of complex organic nutrient further shortened alcoholic fermentation by Lalvin R2™ and in some conditions also reduced the duration of malolactic fermentation. In general, compounds contributing to wine aroma and flavour were present at lower concentrations at the end of fermentation where juices were diluted and the addition of organic complex nutrient also influenced the concentration of some compounds in wine. These findings are significant to commercial winemaking, highlighting that winemakers should consider potential impacts of juice dilution on processing efficiencies along with wine flavour and aroma.
Fermentation, Grape juice dilution, Nutrient, Volatile compounds, Wine, Yeast
Gardner, Jennifer Margaret
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Walker, Michelle Elisabeth
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Boss, Paul Kenneth
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Jiranek, Vladimir
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Gardner, Jennifer Margaret
0d95188b-206d-4817-8437-e163351f6e7f
Walker, Michelle Elisabeth
5e8a98ce-9e08-409a-99e4-a0b96a490940
Boss, Paul Kenneth
a4958f4e-9fa3-4b3b-9be5-f74494167d39
Jiranek, Vladimir
8e5a8dfd-f5b2-43e3-928b-11dff324abc7
Gardner, Jennifer Margaret, Walker, Michelle Elisabeth, Boss, Paul Kenneth and Jiranek, Vladimir
(2021)
The effect of grape juice dilution and complex nutrient addition on oenological fermentation and wine chemical composition.
Journal of Food Composition and Analysis, 105, [104241].
(doi:10.1016/j.jfca.2021.104241).
Abstract
The impact of water addition and complex nutrient addition to grape juice in laboratory scale winemaking, on both alcoholic and malolactic fermentation duration and outcome has been examined using commercial wine yeasts, Lalvin EC1118™ and Lalvin R2™and malolactic bacteria Lalvin VP41™. As expected, dilution with water did not impede fermentation, instead resulted in shortened duration, or in the case of malolactic fermentation enabled completion in these conditions. Addition of complex organic nutrient further shortened alcoholic fermentation by Lalvin R2™ and in some conditions also reduced the duration of malolactic fermentation. In general, compounds contributing to wine aroma and flavour were present at lower concentrations at the end of fermentation where juices were diluted and the addition of organic complex nutrient also influenced the concentration of some compounds in wine. These findings are significant to commercial winemaking, highlighting that winemakers should consider potential impacts of juice dilution on processing efficiencies along with wine flavour and aroma.
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Accepted/In Press date: 18 October 2021
e-pub ahead of print date: 22 October 2021
Additional Information:
Funding Information:
This work was supported by Wine Australia, Adelaide, South Australia (grant number, UA 1803-2.1 ). VJ is supported by The Australian Research Council Training Centre for Innovative Wine Production ( www.ARCwinecentre.org.au ; project number IC170100008), which is funded by the Australian Government with additional support from Wine Australia and industry partners . The University of Adelaide is a member of the Wine Innovation Cluster in Adelaide ( http://www.thewaite.org/waite-partners/wine-innovation-cluster/ ). We also thank Mr Nick van Holst Pellekaan and Dr Jin Zhang for technical assistance during setting up of the fermentations and HPLC analysis and Sue Maffei and Emily Nicholson for assistance with the wine volatile compound analysis. Finally we also thank Lallemand for supply of microbes and complex organic nutrient.
Funding Information:
This work was supported by Wine Australia, Adelaide, South Australia (grant number, UA 1803-2.1). VJ is supported by The Australian Research Council Training Centre for Innovative Wine Production (www.ARCwinecentre.org.au; project number IC170100008), which is funded by the Australian Government with additional support from Wine Australia and industry partners. The University of Adelaide is a member of the Wine Innovation Cluster in Adelaide (http://www.thewaite.org/waite-partners/wine-innovation-cluster/). We also thank Mr Nick van Holst Pellekaan and Dr Jin Zhang for technical assistance during setting up of the fermentations and HPLC analysis and Sue Maffei and Emily Nicholson for assistance with the wine volatile compound analysis. Finally we also thank Lallemand for supply of microbes and complex organic nutrient.
Publisher Copyright:
© 2021 Elsevier Inc.
Keywords:
Fermentation, Grape juice dilution, Nutrient, Volatile compounds, Wine, Yeast
Identifiers
Local EPrints ID: 482818
URI: http://eprints.soton.ac.uk/id/eprint/482818
ISSN: 0889-1575
PURE UUID: 956fb29f-9e37-4cd4-9898-f26e93847982
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Date deposited: 12 Oct 2023 16:50
Last modified: 18 Mar 2024 04:12
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Contributors
Author:
Jennifer Margaret Gardner
Author:
Michelle Elisabeth Walker
Author:
Paul Kenneth Boss
Author:
Vladimir Jiranek
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