Nutrient Addition to Low pH Base Wines (L. cv. Riesling) during Yeast Acclimatization for Sparkling Wine: Its Influence on Yeast Cell Growth, Sugar Consumption and Nitrogen Usage

Belinda Kemp,Debra L Inglis,Jessy Plante

doi:10.3390/beverages6010010

Abstract

In traditional method sparkling wine production, to carry out a successful second alcoholic fermentation, yeast are acclimatized to stressful base wine conditions. Base wines typically have low pH, low nutrient concentrations, high acid concentrations, contain sulfur dioxide (SO2), and high ethanol concentrations. Supplementing yeast during the acclimatization stages prior to second alcoholic fermentation with different nutrient sources was assessed to determine the impact on yeast growth, sugar consumption and nitrogen usage. Four treatments were tested with Saccharomyces cerevisiae strain EC1118: the control (T1) with no additives; addition of diammonium phosphate (DAP) during acclimatization, (T2); Go-Ferm® inclusion during yeast rehydration (GF), (T3); and DAP + GF (T4). Results (n = 4) indicated that supplementing with DAP, GF or DAP + GF increased both the rate of sugar consumption and the concentration of viable cells during the yeast acclimatization phase in comparison to the control. Treatments supplemented with DAP + GF or DAP alone resulted in yeast consuming 228 and 220 mg N/L during the acclimatization phase, respectively. Yeast treated only with GF consumed 94 mg N/L in comparison to the control, which consumed 23 mg N/L. The time required to reach the target specific gravity (1.010) during acclimatization was significantly reduced to 57 h for yeast treated with DAP and GF, 69 h for yeast treated with DAP only and 81 h for yeast rehydrated with GF in comparison to 105 h for the control. Our results suggest that nutrients used during yeast acclimatization could have an important impact on the kinetics of second alcoholic fermentation.

Highlights

IntroductionYeast acclimatization to adapt the yeast to the hostile environment of base wines (i.e., low pH, high acidity and alcohol) for a second alcoholic fermentation in sparkling wine production (traditional method) involves three stages: rehydration (stage 1), adaptation (stage 2) and proliferation (stage 3) [1,2].At the end of proliferation, the acclimated culture is better conditioned to survive the stressful conditions of the second alcoholic fermentation
Yeast acclimatization to adapt the yeast to the hostile environment of base wines for a second alcoholic fermentation in sparkling wine production involves three stages: rehydration, adaptation and proliferation [1,2].At the end of proliferation, the acclimated culture is better conditioned to survive the stressful conditions of the second alcoholic fermentation
Our results suggest that nutrients used during yeast acclimatization could have an important impact on the kinetics of second alcoholic fermentation

Summary

Introduction

Yeast acclimatization to adapt the yeast to the hostile environment of base wines (i.e., low pH, high acidity and alcohol) for a second alcoholic fermentation in sparkling wine production (traditional method) involves three stages: rehydration (stage 1), adaptation (stage 2) and proliferation (stage 3) [1,2].At the end of proliferation, the acclimated culture is better conditioned to survive the stressful conditions of the second alcoholic fermentation. Yeast acclimatization to adapt the yeast to the hostile environment of base wines (i.e., low pH, high acidity and alcohol) for a second alcoholic fermentation in sparkling wine production (traditional method) involves three stages: rehydration (stage 1), adaptation (stage 2) and proliferation (stage 3) [1,2]. Yeast can be adapted to the conditions of the second alcoholic fermentation using an acclimatization process, often. Liqueur de Tirage is achieved by using active dry yeast (ADY), base wine, water and wine-based solution with 500 g/L of sugar to adapt the yeast to an environment with a low pH, a high ethanol concentration, sulfur dioxide (SO2 ), carbon dioxide (CO2 ) and pressure [2,5]. Saccharomyces cerevisiae is a strong fermenter, but some yeast strains can still struggle to grow in a medium with low nutrient availability, low pH, high ethanol concentration and high pressure [5]

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