Abstract
The aim of the present study was to compare and analyze the impact of using bee pollen doses (0.1, 0.25, 1, 5, 10 and 20 g/L) as activator in the alcoholic fermentation process of Palomino fino and Riesling wines. In this regard, its influence on the musts composition, the fermentative kinetics, the evolution of the populations of Saccharomyces cerevisiae, the evolution of yeast-assimilable nitrogen and physico-chemical characteristics of final wines has been analyzed. Bee pollen addition produces significant increases in yeast-assimilable nitrogen and maximum yeasts population and exponential velocity reached during alcoholic fermentation. Bee pollen showed an important effect on yeast survival during the death phase. Final wines showed significantly increase in volatile acidity above doses higher than 10 g/L and Comisión Internacional de L’Eclairage parameters (CIELab), color intensity and Abs 420 nm, from 1 g/L. Therefore, pollen could be used as fermentative activator for the alcoholic fermentation of white wines applying doses below of 1 g/L.
Highlights
IntroductionWine yeasts have different nutritional requirements in different fermentation stages [1,2]
During alcoholic fermentation, wine yeasts have different nutritional requirements in different fermentation stages [1,2]
The results showed a significant increase in the colour intensity and the absorbance at 420 nm, from 1 g/L of bee pollen
Summary
Wine yeasts have different nutritional requirements in different fermentation stages [1,2]. The lack of nutrients and the presence of undesirable substances, such as pesticide residues or antibiotics, can affect the development of yeasts and lead to the slowdown or even total stop of fermentation [1,3,4] The origin of this lack of nutrients is almost always associated with maturation problems due to a lack of adaptation to the terroir of the varieties or to adverse climatic conditions [5,6]. Nutritional deficiencies in musts, such as a lack of yeast-assimilable nitrogen (YAN) [8], and/or vitamins and micronutrients [9,10], can affect the yeast defense system during fermentation and, their cellular viability [11] These changes affect the fermentation process and the sensorial profile of the final wines [12,13]
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