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Nutrient Addition to Low pH Base Wines (L. cv. Riesling) during Yeast Acclimatization for Sparkling Wine: Its Influence on Yeast Cell Growth, Sugar Consumption and Nitrogen Usage

by 1,2, 2 and 1,2,3,*
1
Cool Climate Oenology and Viticulture Institute (CCOVI), Brock University, 1812 Sir Isaac Brock Way, St. Catharines, ON L2S 3A1, Canada
2
Department of Biological Sciences, Faculty of Mathematics and Science, Brock University, 1812 Sir Isaac Brock Way, St. Catharines, ON L2S 3A1, Canada
3
Centre for Biotechnology Science, Faculty of Mathematics and Science, Brock University, 1812 Sir Isaac Brock Way, St. Catharines, ON L2S 3A1, Canada
*
Author to whom correspondence should be addressed.
Beverages 2020, 6(1), 10; https://doi.org/10.3390/beverages6010010
Received: 30 December 2019 / Revised: 31 January 2020 / Accepted: 8 February 2020 / Published: 17 February 2020
(This article belongs to the Special Issue Sparkling Wine)
In traditional method sparkling wine production, to carry out a successful second alcoholic fermentation, yeast are acclimatized to stressful base wine conditions. Base wines typically have low pH, low nutrient concentrations, high acid concentrations, contain sulfur dioxide (SO2), and high ethanol concentrations. Supplementing yeast during the acclimatization stages prior to second alcoholic fermentation with different nutrient sources was assessed to determine the impact on yeast growth, sugar consumption and nitrogen usage. Four treatments were tested with Saccharomyces cerevisiae strain EC1118: the control (T1) with no additives; addition of diammonium phosphate (DAP) during acclimatization, (T2); Go-Ferm® inclusion during yeast rehydration (GF), (T3); and DAP + GF (T4). Results (n = 4) indicated that supplementing with DAP, GF or DAP + GF increased both the rate of sugar consumption and the concentration of viable cells during the yeast acclimatization phase in comparison to the control. Treatments supplemented with DAP + GF or DAP alone resulted in yeast consuming 228 and 220 mg N/L during the acclimatization phase, respectively. Yeast treated only with GF consumed 94 mg N/L in comparison to the control, which consumed 23 mg N/L. The time required to reach the target specific gravity (1.010) during acclimatization was significantly reduced to 57 h for yeast treated with DAP and GF, 69 h for yeast treated with DAP only and 81 h for yeast rehydrated with GF in comparison to 105 h for the control. Our results suggest that nutrients used during yeast acclimatization could have an important impact on the kinetics of second alcoholic fermentation. View Full-Text
Keywords: nutrients; base wine; second alcoholic fermentation; sparkling wine nutrients; base wine; second alcoholic fermentation; sparkling wine
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MDPI and ACS Style

Kemp, B.; Plante, J.; L. Inglis, D. Nutrient Addition to Low pH Base Wines (L. cv. Riesling) during Yeast Acclimatization for Sparkling Wine: Its Influence on Yeast Cell Growth, Sugar Consumption and Nitrogen Usage. Beverages 2020, 6, 10. https://doi.org/10.3390/beverages6010010

AMA Style

Kemp B, Plante J, L. Inglis D. Nutrient Addition to Low pH Base Wines (L. cv. Riesling) during Yeast Acclimatization for Sparkling Wine: Its Influence on Yeast Cell Growth, Sugar Consumption and Nitrogen Usage. Beverages. 2020; 6(1):10. https://doi.org/10.3390/beverages6010010

Chicago/Turabian Style

Kemp, Belinda; Plante, Jessy; L. Inglis, Debra. 2020. "Nutrient Addition to Low pH Base Wines (L. cv. Riesling) during Yeast Acclimatization for Sparkling Wine: Its Influence on Yeast Cell Growth, Sugar Consumption and Nitrogen Usage" Beverages 6, no. 1: 10. https://doi.org/10.3390/beverages6010010

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