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Related Experiment Videos

Kinetic model for nitrogen-limited wine fermentations.

Amanda C Cramer1, Sophocles Vlassides, David E Block

  • 1Department of Viticulture and Enology, University of California, One Shields Avenue, Davis, California 95616, USA.

Biotechnology and Bioengineering
|December 18, 2001
PubMed
Summary

A new model predicts wine fermentation kinetics, showing nitrogen levels impact sugar utilization. It suggests ethanol may inactivate yeast rather than kill them, offering insights for preventing stuck fermentations.

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Area of Science:

  • Enology
  • Biochemical Engineering
  • Yeast Physiology

Background:

  • Wine fermentation kinetics are complex, influenced by nutrient availability and ethanol accumulation.
  • Predictive models are crucial for understanding and controlling fermentation processes, especially to avoid sluggish or stuck fermentations.

Purpose of the Study:

  • To develop and validate a physical and mathematical model for wine fermentation kinetics.
  • To predict sugar utilization curves under varying initial conditions.
  • To investigate the role of yeast cell death and inactivation in fermentation outcomes.

Main Methods:

  • Development of a kinetic model incorporating yeast growth, sugar utilization, ethanol production, and cell death.
  • Estimation of model parameters using existing data and specific experiments.

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  • Experimental verification using flask-scale wine fermentations with controlled nitrogen and sugar concentrations.

    • Main Results:

    • The model successfully predicts sugar utilization curves and the transition from normal to sluggish/stuck fermentations based on initial nitrogen levels.
    • Experimental data suggest cell death may not be the primary factor limiting fermentation; yeast viability remains high even when sugar utilization ceases.
    • The model indicates that nitrogen supplementation can help complete high-sugar fermentations, and ethanol might cause yeast inactivation rather than death.

    Conclusions:

    • The developed model provides a valid framework for predicting wine fermentation kinetics.
    • Ethanol's role in yeast inactivation, rather than cell death, is hypothesized as a key factor in fermentation limitations.
    • The model can inform strategies for preventing or correcting problematic fermentations using nitrogen or viable cell additions.