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Research Article

Distribution of Yeast Cells, Temperature, and Fermentation By-Products in White Wine Fermentations

Mira Schwinn, Dominik Durner, Antonio Delgado, Ulrich Fischer
Am J Enol Vitic.  2019  70: 339-350  ; DOI: 10.5344/ajev.2019.18092

Article Figures & Data

Figures

  • Figure 1
    Figure 1

    Sampling points and positions of temperature loggers in the 105-L pilot-scale wine tanks (left) and in the 2500-L (middle) and 7000-L (right) industrial-scale wine tanks.

  • Figure 2
    Figure 2

    Specific gravity (solid lines) and viable yeast count (dotted lines) at three levels in pilot-scale wine tanks during the first 11 days after inoculation. Yeast was not stirred in (A) or was stirred in (B) after inoculation (mean ± SD, n = 2 ferments).

  • Figure 3
    Figure 3

    Specific gravity over the course of fermentation with and without stirring after yeast inoculation in pilot-scale wine tanks (n = 3 sampling levels × 2 ferments). The patterned confidence bars represent the standard deviation in specific gravity over the three sampling levels.

  • Figure 4
    Figure 4

    Concentrations of acetaldehyde (A), acetic acid (B), and pyruvate (C) at three levels in pilot-scale wine tanks over the course of fermentation without (1) and with (2) stirring after inoculation (mean ± SD, n = 2 ferments).

  • Figure 5
    Figure 5

    Pyruvate concentration over the course of fermentation with and without stirring after yeast inoculation in pilot-scale wine tanks (n = 3 sampling levels × 2 ferments). The patterned confidence bars represent the standard deviation in the pyruvate concentration over the three sampling levels.

  • Figure 6
    Figure 6

    Wine temperatures at different levels in pilot-scale wine tanks during the first 11 days after inoculation. Yeast was not stirred in (A) or was stirred in (B) after inoculation (mean, n = 2 ferments). The cellar temperature was 15.3 ± 0.4°C.

  • Figure 7
    Figure 7

    Specific gravity (solid lines) and viable yeast count (dotted lines) at different levels in an unstirred 2500-L tank (A) and an unstirred 7000-L tank (B) over the course of two Riesling fermentations.

  • Figure 8
    Figure 8

    Wine temperature (solid lines) at different levels in an unstirred 2500-L tank (A) and an unstirred 7000-L tank (B) and set temperatures (dotted lines) over the course of two Riesling fermentations. The cellar temperatures were 17.2 ± 0.3°C and 15.7 ± 0.8°C.

Tables

  • Table 1

    Starting and surrounding conditions of fermentations in pilot-scale and industrial-scale wine tanks.

    Table 1
  • Table 2

    Maximum differences in various wine parameters between the top and bottom levels of the pilot-scale tanks (mean ± SD, n = 2 ferments).

    Table 2
  • Table 3

    Concentrations of acetaldehyde, acetic acid, and pyruvate in pilot-scale tanks (mean ± SD, n = 2 ferments).

    Table 3
  • Table 4

    Maximum differences in various wine parameters between the top and bottom levels in industrial-scale tanks.

    Table 4
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Distribution of Yeast Cells, Temperature, and Fermentation By-Products in White Wine Fermentations
Mira Schwinn, Dominik Durner, Antonio Delgado, Ulrich Fischer
Am J Enol Vitic.  2019  70: 339-350  ; DOI: 10.5344/ajev.2019.18092
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