Use of Microscale Fermentations in Grape and Wine Research

Abstract

A microscale fermentation technique was developed and compared to commercial fermentations. The method used 4-L fermentors that accommodated 3.5 kg fruit. During the course of fermentation, the microscale fermentors showed delayed extraction of phenolic components into the wine, but after eight days concentrations of skin-derived flavan-3-ols were the same as in commercial ferments. Variability in composition among fermentation replicates was very low. Analysis of proanthocyanidins revealed that the total amount and relative proportion of seed proanthocyanidin extracted during microscale fermentations was lower than in commercial fermentations. Based on wine color and volatile acidity, oxidation and spoilage were effectively controlled. Results suggest that microscale fermentations have utility in viticultural and enological research.