Articles producció científica> Enginyeria Química

Determination of nutrient supplementation by means of ATR-FTIR spectroscopy during wine fermentation

  • Identification data

    Identifier: imarina:5874138
    Authors:
    Puxeu MAndorra IDe Lamo-Castellví SFerrer-Gallego R
    Abstract:
    © 2019 by the authors. Nitrogen is a limiting factor for the development of wine alcoholic fermentation. The addition of nutrients and different nitrogen sources is a usual practice for many winemakers. Currently, there is a market trend toward wine that is additive-free and there are also restrictions on the amount of ammonium fermentation agents that can be added to the wine. In this work, the changes produced on the alcoholic fermentation by the addition of different nitrogen sources were evaluated by the use of ATR-FTIR. The results showed the feasibility of this technique to observe differences in the growth yeast capacity depending on the type of the nutrients added. A high influence on the development of the alcoholic fermentation was observed, especially at its exponential and the stationary phases. Moreover, the changes observed in the recorded spectra were related to the proteins and lipid esters composition of the yeast cell wall. This technique should be a useful tool to evaluate nitrogen deficiencies during winemaking although further studies should be done in order to evaluate more influential factors.
  • Others:

    Author, as appears in the article.: Puxeu M; Andorra I; De Lamo-Castellví S; Ferrer-Gallego R
    Department: Enginyeria Química
    URV's Author/s: De Lamo Castellvi, Silvia
    Keywords: Yeast Volatile Stuck Sluggish Saccharomyces-cerevisiae Nitrogen supplementation Kinetics Infrared spectroscopy Grape juice Fermentation Ester production Dynamics Chemometrics Alcoholic fermentation Additions
    Abstract: © 2019 by the authors. Nitrogen is a limiting factor for the development of wine alcoholic fermentation. The addition of nutrients and different nitrogen sources is a usual practice for many winemakers. Currently, there is a market trend toward wine that is additive-free and there are also restrictions on the amount of ammonium fermentation agents that can be added to the wine. In this work, the changes produced on the alcoholic fermentation by the addition of different nitrogen sources were evaluated by the use of ATR-FTIR. The results showed the feasibility of this technique to observe differences in the growth yeast capacity depending on the type of the nutrients added. A high influence on the development of the alcoholic fermentation was observed, especially at its exponential and the stationary phases. Moreover, the changes observed in the recorded spectra were related to the proteins and lipid esters composition of the yeast cell wall. This technique should be a useful tool to evaluate nitrogen deficiencies during winemaking although further studies should be done in order to evaluate more influential factors.
    licence for use: https://creativecommons.org/licenses/by/3.0/es/
    ISSN: 2311-5637
    Author's mail: silvia.delamo@urv.cat silvia.delamo@urv.cat
    Author identifier: 0000-0002-5261-6806 0000-0002-5261-6806
    Record's date: 2023-11-11
    Papper version: info:eu-repo/semantics/publishedVersion
    Link to the original source: https://www.mdpi.com/2311-5637/5/3/58
    Papper original source: Fermentation. 5 (3):
    APA: Puxeu M; Andorra I; De Lamo-Castellví S; Ferrer-Gallego R (2019). Determination of nutrient supplementation by means of ATR-FTIR spectroscopy during wine fermentation. Fermentation, 5(3), -. DOI: 10.3390/fermentation5030058
    Licence document URL: https://repositori.urv.cat/ca/proteccio-de-dades/
    Article's DOI: 10.3390/fermentation5030058
    Entity: Universitat Rovira i Virgili
    Journal publication year: 2019
    Publication Type: Journal Publications
  • Keywords:

    Yeast
    Volatile
    Stuck
    Sluggish
    Saccharomyces-cerevisiae
    Nitrogen supplementation
    Kinetics
    Infrared spectroscopy
    Grape juice
    Fermentation
    Ester production
    Dynamics
    Chemometrics
    Alcoholic fermentation
    Additions
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