PT  - JOURNAL ARTICLE
AU  - Erick Casalta
AU  - Aude Vernhet
AU  - Jean-Marie Sablayrolles
AU  - Catherine Tesniere
AU  - Jean-Michel Salmon
TI  - Review: Characterization and Role of Grape Solids during Alcoholic Fermentation under Enological Conditions
AID  - 10.5344/ajev.2015.15060
DP  - 2015 Nov 03
TA  - American Journal of Enology and Viticulture
PG  - ajev.2015.15060
4099  - http://www.ajevonline.org/content/early/2015/10/29/ajev.2015.15060.short
4100  - http://www.ajevonline.org/content/early/2015/10/29/ajev.2015.15060.full
AB  - During wine production, grape solids have a large impact on fermentation characteristics and the organoleptic qualities of the resulting wine. We review here the research carried out on grape solids. We begin by focusing on the origin, physical characteristics and composition of these solids, and the changes in these aspects occurring during fermentation. We then consider the effect of solids on fermentation, the role of sterols, the control of solids and interactions between solids and other nutrients.Solids exert their effects on alcoholic fermentation mainly by modulating lipid supply. The balance between solid content and nitrogen is a key factor in fermentation control. The study of grape solids is recent and requires further development. Knowledge of the composition of these solids, and of sterol uptake mechanisms by yeast should facilitate improvements in fermentation control.