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Am. J. Enol. Vitic. 55:2:160-167 (2004)
Copyright © 2004 by the American Society for Enology and Viticulture.
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Restart of Fermentation of Simulated Stuck Wines by Direct Inoculation of Active Dry Yeasts

Agostino Cavazza 1, Elisa Poznanski 1, and Gianni Trioli 2

1 Istituto Agrario di San Michele, Via E. Mach 1, I-38010 San Michele all’Adige (TN), Italy
2 Lallemand Italia, Via Rossini 14b, I-37060 Castel d’Azzano (VR), Italy

Email: agostino.cavazza{at}ismaa.it

Fermentation kinetics of nine commercial yeast strains, inoculated at different doses, were studied in a dry wine with fructose added up to 18 or 20 g/L. The ability to complete fermentation appeared to be dose-related for some strains. Other strains appeared to referment to dryness independently of the amount of cells inoculated, while others failed to referment. On average, a dose of 100 g/hL yielded better results than 50 g/hL, but higher doses did not further improve fermentation performance. The effect of pH, SO2, concentration of alcohol, ammonium ion availability, and temperature on restarting of fermentation was also investigated. The most challenging factors to the yeast were ethanol content and sulfur dioxide levels. In a wine containing a small amount of fructose, the times required for onset and completion of fermentation were inversely related to the amount of alcohol and SO2. The effect of wine pH was unclear and ammonia addition seemed inefficient, if not inhibitory. The glucose/fructose ratio was found to be crucial for the activity of some strains, while others were less affected by it. Strong differences can be found among yeast strains in their overall sensitivity to wine composition.

Note:
Acknowledgments: Lallemand Inc. Succursale Italiana (Verona, Italy) financially supported this research. Dr. F. Biasioli is gratefully acknowledged for his support in statistical elaboration of data. Dr. George Clayton Cone gave useful suggestions in conceiving the study.

Key words: stuck fermentation, fermentation kinetics, active dry yeast




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J. Santos, M. J. Sousa, H. Cardoso, J. Inacio, S. Silva, I. Spencer-Martins, and C. Leao
Ethanol tolerance of sugar transport, and the rectification of stuck wine fermentations
Microbiology, February 1, 2008; 154(2): 422 - 430.
[Abstract] [Full Text] [PDF]


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Copyright © 2004 by the American Society for Enology and Viticulture.