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Effect of grape juice composition and nutrient supplementation on the production of sulfur dioxide and carboxylic compounds by Saccharomyces cerevisiae
Author(s) -
Andorrà I.,
Martín L.,
Nart E.,
Puxeu M.,
Hidalgo C.,
FerrerGallego R.
Publication year - 2018
Publication title -
australian journal of grape and wine research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.65
H-Index - 77
eISSN - 1755-0238
pISSN - 1322-7130
DOI - 10.1111/ajgw.12325
Subject(s) - winemaking , chemistry , sulfite , free amino nitrogen , food science , composition (language) , fermentation , ethanol fermentation , yeast , sugar , saccharomyces cerevisiae , yeast in winemaking , sulfur , nutrient , wine , organic chemistry , biochemistry , linguistics , philosophy
Background and Aims For health‐related reasons, it is crucial to reduce or even eliminate the use of SO 2 in wines. The aim of this work was to assess and compare the influence of different Saccharomyces cerevisiae strains, and composition and nutritive supplementation of musts, on the production of SO 2 and carboxylic compounds during alcoholic fermentation. Methods and Results Tempranillo and Albariño musts, supplemented with nitrogen and nutrients, from the 2013 to 2015 vintages, were fermented with several S. cerevisiae strains. The SO 2 concentration in wines was more influenced by the yeast strain than by the addition of nitrogen. The addition of diammonium phosphate in combination with thiamine reduced the concentration of α‐ketoglutarate. The SO 2 production by high and low sulfite‐forming strains depended on the composition of the musts. High sugar concentration and low nitrogen concentration in musts favoured the production of SO 2 in wines. Conclusions The opportunity to produce SO 2 ‐free wines from Albariño and Tempranillo by commercial and indigenous S. cerevisiae yeast strains has been shown. The composition of musts can greatly influence the SO 2 produced. Moreover, the addition of nitrogen and nutrients can also influence the concentration of carboxylic compounds of wines. Significance of the Study This work contributes to an improved understanding of how to produce SO 2 ‐free wines and may assist decision‐making during winemaking to obtain wines with a low potential to generate allergic reactions in consumers.