Abstract
Wine fermentation is a specific and complex research subject and its control is essential to ensure full process completion while improving wine quality. It displays several specificities, in particular, (i) musts with a very high sugar content, low pH, and some limiting nutrients, as well as a great variability in must composition according to the year, grape variety, and so on; (ii) atypical fermentation conditions with non-isothermal temperature profiles, a quasi-anaerobiosis and legal constraints with a limited and predefined list of authorized operations. New challenges have emerged, related to the increasing diversity of commercially available yeast strains; the fluctuating composition of musts, particularly owing to climate change; and sustainability, which has become a key issue. This paper synthesizes approaches implemented to address all these issues. It details the example of our laboratory that, for many years, has been developing an integrated approach to study yeast diversity, understand their metabolism, and develop new fermentation control strategies. This approach requires the development of specific fermentation devices to study yeast metabolism in a controlled environment that mimics practical conditions and to develop original fermentation control strategies. All these tools are described here, together with their role in the overall scientific strategy and complementary approaches in the literature.
Highlights
This paper synthesizes approaches implemented to address all these issues. It details the example of the research work of our laboratory that has, for many years, been developing an integrated approach to study yeast diversity, understand their metabolism, and develop new fermentation control strategies
In addition to these specific devices, we considered whether using industrial sensors was relevant in the context of monitoring oenological fermentation
In addition to online monitoring systems, we developed several fermentation tools impact of oxygen on the main reaction, and on the production of compounds dedicated to the study of yeast metabolism under oenological conditions
Summary
Publisher’s Note: MDPI stays neutral with regard to jurisdictional claims in published maps and institutional affiliations. This paper synthesizes approaches implemented to address all these issues It details the example of the research work of our laboratory that has, for many years, been developing an integrated approach to study yeast diversity, understand their metabolism, and develop new fermentation control strategies. This approach implies the use of specific setups, most of which have been custom-developed, to study yeasts in a controlled environment that mimics practical conditions and to implement innovative fermentation controls. These tools are described as well as their role in the overall scientific strategy, with one of the main questions being, “which setup for which research question?” Complementary approaches from the literature are discussed
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