Effect of the addition of bee pollen to white grape must during alcoholic fermentation
Antonio Amores-Arrocha, Universidad de Cádiz, Spain
The use of activators during fermentation is a highly advisable practice since it favors the yeast metabolism and cell growth, increasing the fermentation rate and improving the sensory quality of the wine.
Bee pollen is a product of natural origin, rich in a series of essential compounds for fermentation and which also constitutes a source of important components essential for yeast.
In this work were analyzed its influence on the composition of the musts, the fermentation kinetics, the evolution of the Saccharomyces cerevisiae yeast populations, the evolution of nitrogen easily assimilated by the yeasts and the physical-chemical characteristics of the final wines.
The results showed that the use of bee pollen at doses lower than 1 g / L could be of interest for its use as an activator of alcoholic fermentation in the production of white wines.
Report presented at the Enoforum Awards 2020. The paper reproduced in this video-seminar was presented at the 1st Spanish edition of Enforum Web (5-7 May 2020)
Annual Subscription to Infowine: The subscription – to the price of € 60,00 (VAT included) – gives unlimited access for one year to all the documents published on the website: Click here
Published on 10/08/2020
Item available in
Premium Contents Area
VIDEO SEMINAR (Antonio AMORES ARROCHA; streaming, 15 min)
Wine is fundamentally a high-intervention product, and along all stages from harvest to bottling it's our job to guarantee safety and quality, but it's also up to us to research, experiment, and ad...
Producing a wine according to our oenological objective, wanting to express the variety, but adapting practices according to the sanitary status of the grapes, is continuous experimentation. We aga...
Phenolic composition of grapes has an important impact on the final intrinsic quality of (red) wines. Wine taste, mouthfeel and colour are driven principally by phenolic compounds present in grapes...
For the production of quality sparkling wines, it is important to ensure the separation of the correct phenolic profiles of must fractions. Find out how UV-Visible spectroscopy, together with chemo...
Chemical, biochemical and physiological factors influence the composition of the retronasal aroma during wine consumption, but not only tannins influence mouthfeel: anthocyanins do too. New methods...
What's the importance of varietal thiols, esters and glycerol content from an organoleptic quality point of view? How do volatile compounds evolve during wine aging and storage conditions? Are ther...
Cookies are pieces of information that are stored on your device that you can delete or block at any time. The information we collect allows us to improve the service we offer you. No data is disclosed to third parties.
Technical cookies are necessary for the functioning of the site and take into account your browsing preferences, such as language.
Technical cookies
Analytical cookies refer to systems for statistical analysis, in anonymous and aggregate form, relating to the running of the site and user behaviour.
Analytical cookies
Failure to accept the optional cookies will not eliminate the display of any advertisements. You can change your preferences at any time by clicking on the icon in the bottom right-hand corner.