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Open AccessArticle

Determination of Nutrient Supplementation by Means of ATR-FTIR Spectroscopy during Wine Fermentation

1
Centro Tecnológico del Vino—VITEC, Carretera de Porrera Km. 1, 43730 Falset, Spain
2
Departament d’Enginyeria Química, Universitat Rovira i Virgili, Avinguda Països Catalans, 26 Campus Sescelades, 43007 Tarragona, Spain
*
Author to whom correspondence should be addressed.
Fermentation 2019, 5(3), 58; https://doi.org/10.3390/fermentation5030058
Received: 13 June 2019 / Revised: 27 June 2019 / Accepted: 1 July 2019 / Published: 3 July 2019
(This article belongs to the Special Issue Bioprocess and Fermentation Monitoring, Volume II)
Nitrogen is a limiting factor for the development of wine alcoholic fermentation. The addition of nutrients and different nitrogen sources is a usual practice for many winemakers. Currently, there is a market trend toward wine that is additive-free and there are also restrictions on the amount of ammonium fermentation agents that can be added to the wine. In this work, the changes produced on the alcoholic fermentation by the addition of different nitrogen sources were evaluated by the use of ATR-FTIR. The results showed the feasibility of this technique to observe differences in the growth yeast capacity depending on the type of the nutrients added. A high influence on the development of the alcoholic fermentation was observed, especially at its exponential and the stationary phases. Moreover, the changes observed in the recorded spectra were related to the proteins and lipid esters composition of the yeast cell wall. This technique should be a useful tool to evaluate nitrogen deficiencies during winemaking although further studies should be done in order to evaluate more influential factors. View Full-Text
Keywords: fermentation; infrared spectroscopy; grape juice; chemometrics; yeast fermentation; infrared spectroscopy; grape juice; chemometrics; yeast
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MDPI and ACS Style

Puxeu, M.; Andorra, I.; De Lamo-Castellví, S.; Ferrer-Gallego, R. Determination of Nutrient Supplementation by Means of ATR-FTIR Spectroscopy during Wine Fermentation. Fermentation 2019, 5, 58.

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