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Managing high-density commercial scale wine fermentations.

D Chaney1, S Rodriguez, K Fugelsang

  • 1Department of Viticulture and Enology, California State University-Fresno, USA.

Journal of Applied Microbiology
|March 24, 2006
PubMed
Summary

Controlling fermentation temperature and nitrogen addition effectively manages high-density grape juice fermentations, preventing stuck fermentation and influencing wine sensory profiles. This research offers practical solutions for winemakers.

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Area of Science:

  • Enology
  • Fermentation Science
  • Viticulture

Background:

  • High-density grape juice fermentations present challenges, including stuck fermentation potential.
  • Optimizing fermentation conditions is crucial for wine quality and consistency.

Purpose of the Study:

  • To investigate the impact of juice dilution, temperature, and nitrogen addition on commercial-scale, high-density Shiraz and Chardonnay fermentations.
  • To assess the effects on stuck fermentation potential and wine sensory attributes.

Main Methods:

  • Conducted duplicated 30 hl fermentations with Shiraz and Chardonnay at varying temperatures.
  • Implemented juice dilution and different nitrogen addition strategies (single vs. incremental).
  • Utilized flow cytometry for yeast analysis and Fourier transform infrared spectroscopy for fermentation chemistry.

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Main Results:

  • Stuck fermentations occurred in undiluted, higher-temperature Shiraz batches.
  • Fermentation temperature influenced Shiraz wine sensory properties, while dilution affected Chardonnay.
  • Reduced temperature and incremental nitrogen addition enabled complete fermentation of high-density musts.

Conclusions:

  • Complete fermentation of high-density musts is achievable with controlled temperature and staged nitrogen supply.
  • This study provides novel insights into managing commercial-scale fermentations for improved wine production.