Next Article in Journal
Mixed Fermentation with Metschnikowia pulcherrima Using Different Grape Varieties
Previous Article in Journal
Transcriptomic Response of Saccharomyces cerevisiae during Fermentation under Oleic Acid and Ergosterol Depletion
Open AccessArticle

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

Centro Tecnológico del Vino—VITEC, Carretera de Porrera Km. 1, 43730 Falset, Spain
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;
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
Show Figures

Graphical abstract

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.

Show more citation formats Show less citations formats
Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Article Access Map by Country/Region

Back to TopTop