Abstract
Easily assimilated nitrogen, vitamins, fatty acids, and some minerals are some of the yeast nutrients that foster vinification processes. Additionally, some climatic, biological or cultural factors may induce variations in grape-must nutrient contents. The lack of easily assimilated nitrogen by Saccharomyces cereivisiae yeast has been proven to be the main cause of poor or inadequate alcoholic fermentation. On the other hand, the use of bee pollen during the alcoholic fermentation of white grape-musts has shown a positive effect on both the fermentation kinetics and the quality of final wines. Thus, it has been proposed as a nutrient-activator for the vinification of Tintilla de Rota grape-musts. In this study, the kinetics of the alcoholic and malolactic fermentation of grapes-musts/wines, yeast populations, and assimilable nitrogen consumption and physicochemical properties of the wines were monitored. The results showed an improvement in fermentation kinetics when bee pollen was present, in comparison to the control samples. Bee pollen is associated with an increment in easily assimilated nitrogen grape-must content. It was also been noticed that lower pollen doses (0.1 and 0.25 g/L) did not alter the physicochemical and color parameters of the grape-musts and the final wines. All of these facts suggest that bee pollen could be used as a beneficial activator-nutrient for some of the processes involved in the production of red wines.
Highlights
IntroductionA nutrient deficiency, the presence of residues, and the presence of undesirable substances originating from the treatment of vineyards with pesticides [1,2,3] are some of the main factors that may slow down or even stop the alcoholic fermentation (AF) of grape-musts that winemakers have to face [1,4]
0.25 g/L) did not alter the physicochemical and color parameters of the grape-musts and the final wines. All of these facts suggest that bee pollen could be used as a beneficial activator-nutrient for some of the processes involved in the production of red wines
A nutrient deficiency, the presence of residues, and the presence of undesirable substances originating from the treatment of vineyards with pesticides [1,2,3] are some of the main factors that may slow down or even stop the alcoholic fermentation (AF) of grape-musts that winemakers have to face [1,4]
Summary
A nutrient deficiency, the presence of residues, and the presence of undesirable substances originating from the treatment of vineyards with pesticides [1,2,3] are some of the main factors that may slow down or even stop the alcoholic fermentation (AF) of grape-musts that winemakers have to face [1,4]. Many of the problems that are associated with poor compound compensation in grape-musts are triggered by a content deficiency with regard to yeast assimilated nitrogen, vitamins, and other micronutrients [8,9,10]. This may eventually lead to cell viability problems [11] that could impact the sensory profile of the final wines [12,13].
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