The Effect of Fermentation Time (as Induced by Fermentation and Must Conditions) on the Chemical Profile and Quality of a Chenin blanc Wine

Rooyen, P. C. Van; Tromp, A.

doi:10.21548/3-2-2384

Cited by 3 publications

(9 citation statements)

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“…The presence of grape solids, even in such small quantities that it could not be determined by centrifugation, shortened TFT from 62,4 to 40,3 days. This is in accordance with the studies of Groat & Ough (1978) and Van Rooyen & Tromp ( 1982). The addition of nitrogen also decreased TFT from 56,3 to 46,4 days on average as was expected and previously pointed out by Agenbach (1977) on must from the same vineyard in that year.…”

Section: Resultssupporting

confidence: 93%

“…It was found by Groat & Ough ( 1978) that bentonite or talc addition to clear must stimulated fermentation but Van Rooyen & Tromp (1982) could not confirm these results. This was probably due to the yeast strain which was employed in the latter study.…”

mentioning

confidence: 84%

“…Must Treatments: Must from a Chenin blanc vineyard, known to be prone to stuck or lagging fermentation, mainly because of a nitrogen deficiern;:y (Agenbach, 1977;Van Rooyen & Tromp, 1982), was used in this study. The analysis of the must was as follows:…”

Section: Methodsmentioning

confidence: 99%

“…Low temperatures also retards fermentation. Ough ( 1966) reported a 50% reduction in fermentation time when fermentation temperature was increased from 10° C to 21° C. Van Rooyen & Tromp (1982) similarly found that fermentation took 14,6 days on average at 20° C as against 20,6 days at 13° C.…”

mentioning

confidence: 98%

“…Low levels of 11itrogen (Agenbach, 1977;Vos, Zeeman & Heymann, 1978;Van Rooyen & Tromp, 1982) and absence or low levels of grape solids (Groat & Ough, 1978;Houtman & Du Plessis, 1981;Van Rooyen & Tromp, 1982) seem to be the two main factors in this respect. Although oxygen is required for sterol synthesis (Aries & Kirsop, 1978) which is necessary to complete fermentation (Larue, Lafon-Lafourcade & RibereauGayon, 1979;Strydom, Kirschbaum & Tromp, 1982), its addition to must is detrimental to wine quality (Tromp, 1980;Houtman & Du Plessis, 1981).…”

mentioning

confidence: 99%

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The effect of Yeast Strain, Grape Solids, Nitrogen and Temperature on Fermentation Rate and Wine Quality

Tromp¹

2017

SAJEV

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The effect of four yeast strains, two levels of grape solids, two nitrogen levels and three fermentation temperatures viz. 10°, 13° and 15° C on total fermentation time (TFT) and wine quality was studied in a factorial experiment by employing a nitrogen deficient Chenin blanc must. It was found that the presence of solids, addition of nitrogen and fermenting at 15° C decreased TFT dramatically. Nitrogen was the only factor which also increased wine quality, the other two having a detrimental effect. At optimum levels of nitrogen, yeast strains WE 452 and WE 500 (VORI collection) reduced TFT without detrimentally affecting wine quality. In the case of WE 452, no solids should be present and fermentation conducted at 10° C -13° C, and in the case of WE 500, traces of solids should be present and a fermentation temperature of between 13° C -15° C should be utilized. Under these conditions WE 452 and WE 500 reduce TFT from C.76 days to as few as C.30 and C.15 days respectively.

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Section: Resultssupporting

confidence: 93%

mentioning

confidence: 84%

Section: Methodsmentioning

confidence: 99%

mentioning

confidence: 98%

mentioning

confidence: 99%

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The effect of Yeast Strain, Grape Solids, Nitrogen and Temperature on Fermentation Rate and Wine Quality

Tromp¹

2017

SAJEV

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Evaluation of South African Chenin Blanc Wines Made From Six Different Trellising Systems Using a Chemical and Sensorial Approach

Panzeri

Ipinge

Buica

2020

SAJEV

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There are many ways of manipulating the components of grape berries and one of these is the implementation of a specific trellising system. This will affect light exposure in the bunch zone, air flow through the canopy, crop load, etc., and consequently the primary metabolites that contribute to the production of secondary compounds in wine. The aim of the present study was to characterise the grape musts and wines of Chenin blanc made from grapes of different trellising systems, using chemical fingerprinting of the samples and the check-all-that-apply method, combined with a quality scoring test. The results indicate that, while the wines could not be separated according to treatment from an aroma point of view, the grapes produced by different trellis systems resulted in wines characterised by differences in taste and mouthfeel. The present study shows that trellising systems can influence amino acids, yeast assimilable nitrogen, phenolic content and aroma compounds, as well as sensory characteristics. In this case study, wine quality was not affected by the trellising systems, with one exception. Fingerprinting using high-resolution mass spectrometry proved to be a successful tool to separate the samples according to the systems.

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Effects of Yeast Concentration and Total Soluble Solids on the Quality of Wine Produced from Pineapple

Udeagha

Ishiwu

Obiora

et al. 2020

CJAST

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This research was carried out to determine the effects of yeast concentration and total soluble solids on the quality of wine produced from pineapple. The experiment was a Response Surface Methodology in the form of Rotatable Central Composite Design (RCCD). Ripe pineapple fruit (Ananas comosus) was processed using pressure extraction to obtain the juice. The juice was divided into thirteen (13) portions. Each portion’s total soluble solids was adjusted using sugar syrup and then pitched with specified yeast concentration. All the thirteen (13) samples were fermented for 168 h at 25±3 °C and aged for seven weeks. The wine was analyzed for pH, titratable acidity, ash content, final total soluble solids and alcohol content using standard methods. The sensory attributes (colour, aroma, taste, mouth-feel, texture and general acceptability) of the wines were analyzed by a twenty-five member panelist using 9-point hedonic scale. The results of the physico-chemical analysis of the pineapple wines showed that pH , titratable acidity (tartaric acid) content, alcohol and final total soluble solids ranged from 3.58 – 4.58, 0.33 – 0.59 %, 4.33 – 10.66 %v/v, 3.35 – 5.65 °Brix respectively. The ash content ranged from 0.20 – 0.50 %. The mean sensory scores for colour, taste, aroma, texture, mouth-feel and general acceptance ranged from 3.28 – 7.96, 4.08 – 6.68, 4.04 – 5.96, 4.16 – 5.32, 4.00 – 5.84 and 4.04 – 6.72 respectively. The mouthfeel of the pineapple wine samples did not differ significantly (P ≥ .05). Taste and alcohol exhibited significant model (P < .05), and were fitted into regression models. Pineapple has been found suitable for wine production. Using Saccharomyces cerevisiae var cerevisiae concentration of 6 %v/v and total soluble solids of 25 °Brix is suitable for production of pineapple wine and should be adopted.

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The Effect of Fermentation Time (as Induced by Fermentation and Must Conditions) on the Chemical Profile and Quality of a Chenin blanc Wine

Cited by 3 publications

References 4 publications

The effect of Yeast Strain, Grape Solids, Nitrogen and Temperature on Fermentation Rate and Wine Quality

The effect of Yeast Strain, Grape Solids, Nitrogen and Temperature on Fermentation Rate and Wine Quality

Evaluation of South African Chenin Blanc Wines Made From Six Different Trellising Systems Using a Chemical and Sensorial Approach

Effects of Yeast Concentration and Total Soluble Solids on the Quality of Wine Produced from Pineapple

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