Brief temperature extremes during wine fermentation: effect on yeast viability and fermentation progress

Valentine, G.D.S.; Walker, M.; Gardner, J. L.; Schmid, Frank; Jiranek, Vladimir

doi:10.1111/ajgw.12365

Cited by 9 publications

(16 citation statements)

References 29 publications

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“…Wine yeasts are exposed to high temperatures during AF [60]. Without controlled refrigeration must temperature could rise to more than 40 • C, compromising yeast viability and favoring the production of undesirable compounds [61]. The high growth diversity observed in the current study between strains at 37 • C is not surprising.…”

Section: Technological Characterization Of Selected Non-saccharomycesmentioning

confidence: 64%

Identification and Characterization of Non-Saccharomyces Species Isolated from Port Wine Spontaneous Fermentations

Mateus

Sousa

Coimbra³

et al. 2020

Foods

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In winemaking, non-Saccharomyces yeast species contribute important organoleptic complexity. Current interest focuses on abundant and dominant strains characteristically present in the early phase of spontaneous alcoholic fermentations. Non-Saccharomyces species are particularly relevant in Port wine production such that the fermentation is prematurely stopped, after the metabolism of only one half of the available sugar, through fortification with aguardente. This work aimed to isolate, identify and characterize non-Saccharomyces species present in spontaneously fermenting Port. To accomplish these goals, yeasts were isolated from a selection of frozen must samples (2012–2016 harvests), using a pre-screening process choosing only the best candidates based on the organoleptic quality of the corresponding fortified wine. From five hundred non-Saccharomyces isolates, twelve species were identified. The three most abundant species, Hanseniaspora uvarum, Lachancea thermotolerans, and Metschnikowia pulcherrima, representing 89% of the isolates, exhibited particularly high diversity with high growth performance variability when exposed to typical stress conditions associated with common enological parameters. Less abundant species included Issatchenkia orientalis, Torulaspora delbrueckii, Hanseniaspora vineae, Hanseniaspora osmophila, Candida zemplinina, Rhodotorula mucilaginosa, Hanseniaspora guilliermondii, Issatchenkia occidentalis, and Zygosaccharomyces bisporus. This is the first study providing insights into the identification and characterization of non-Saccharomyces species responsible for spontaneous Port wine production.

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Section: Technological Characterization Of Selected Non-saccharomycesmentioning

confidence: 64%

Identification and Characterization of Non-Saccharomyces Species Isolated from Port Wine Spontaneous Fermentations

Mateus

Sousa

Coimbra³

et al. 2020

Foods

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“…In addition, fermentation temperature also has an impact on yeast metabolism, which can be enhanced at high temperatures (above 25 °C). Finally, low temperature fermentation prevents the loss of some of the most volatile compounds [ 14 , 15 ], which are the main ones associated to wine aroma. In this way, low temperature fermentation generally results in more aromatic wines [ 16 ], as it increases the concentration of ethyl esters and acetates, and reduces ethanol content [ 15 , 17 ] as long as the temperature is not exceeding Ly low, which may cause deviations from a regular alcoholic fermentation [ 15 , 18 ].…”

Section: Introductionmentioning

confidence: 99%

Influence of Temperature during Pre-Fermentative Maceration and Alcoholic Fermentation on the Phenolic Composition of ‘Cabernet Sauvignon’ Wines

Ruiz-Rodríguez

Palma

Barroso

2021

Foods

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This study presents the effects of different working temperatures on the transfer of compounds during the pre-fermentative and fermentative stages of the wine making process with ‘Cabernet Sauvignon’ grapes. Two different procedures have been evaluated. Firstly, the pre-fermentative maceration of the crushed grapes at two different temperatures (20 °C and 10 °C). Then, the alcoholic fermentation under two different sets of conditions, the fermentation at a constant temperature of 20 °C and the fermentation under a positive temperature gradient from 10 to 20 °C. According to the experimental results, the phenolic contents (total phenolics, total anthocyanins, and total tannins) were mainly conditioned by the fermentation temperature, however the pre-fermentative conditions also affected the content levels of these compounds. Furthermore, the use of a fermentation temperature gradient improved the organoleptic characteristics of the wines. However, the color was not as stable as that of wines produced through fermentation at a higher constant temperature. Consequently, the implementation of a temperature gradient during the alcoholic fermentation process is recommended and a longer period at high temperature over the last phase of the process would be desirable to obtain aromatic wines with the desirable color stability.

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“…All these factors suppose stress conditions that could have an adverse effect on growth or viability/vitality of yeast cells leading to alterations in sugar rate consumption and hence a problematic fermentation (Ivorra et al, 1999;Malherbe et al, 2007). Thermal shocks (transient and abrupt increases or decreases in temperature) have been barely studied as causes of stuck or sluggish fermentations (Malherbe et al, 2007;Valentine et al, 2018). On one hand, we have observed in our Experimental Winery that sudden drops in temperature, often occurring during the first days of autumn, occasionally produce problems in fermentation development of late harvest grapes.…”

Section: Introductionmentioning

confidence: 99%

Effect of transient thermal shocks on alcoholic fermentation performance

Vargas-Trinidad

Lerena

Alonso-del-Real

et al. 2020

International Journal of Food Microbiology

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Stuck and sluggish fermentations are among the main problems in winemaking industry leading to important economic losses. Several factors have been described as causes of stuck and sluggish fermentations, being exposure to extreme temperatures barely studied. The objective of this study was to identify thermal conditions leading to stuck and sluggish fermentations, focusing on the impact of an abrupt and transient decrease/increase of temperature on fermentation performance and yeast viability/vitality. Different strains of Saccharomyces cerevisiae, SBB11, T73, and PDM were evaluated in synthetic grape must fermentations. Cold shocks (9 °C and 1.5 °C for 16 h) carried out on different days during the fermentation process were unable to alter fermentation performance. Conversely, shock temperatures higher than 32 °C, applied in early stages of the process, lead to sluggish fermentation showing a delay directly related to the temperature increase. Fermentation delay was associated with a decrease in cell vitality. The impact of the heat shock on fermentation performance was different depending on the strain evaluated and nitrogen supplementation (with or without diammonium phosphate addition). None of the conditions evaluated produced a stuck fermentation and importantly, in all cases must nutrition improved fermentation performance after a heat shock.

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Brief temperature extremes during wine fermentation: effect on yeast viability and fermentation progress

Cited by 9 publications

References 29 publications

Identification and Characterization of Non-Saccharomyces Species Isolated from Port Wine Spontaneous Fermentations

Identification and Characterization of Non-Saccharomyces Species Isolated from Port Wine Spontaneous Fermentations

Influence of Temperature during Pre-Fermentative Maceration and Alcoholic Fermentation on the Phenolic Composition of ‘Cabernet Sauvignon’ Wines

Effect of transient thermal shocks on alcoholic fermentation performance

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