During alcoholic fermentation, grape solids provide sterols which are necessary for yeast metabolism in anaerobic conditions.
The objective of the study aimed to better know the sterols composition and content of the grape solids and to determine their impact on the liquid-phase alcoholic fermentation.
The impact of grape solids on alcoholic fermentation was first studied at the laboratory scale in 1 L fermentors. Results of the experimental fermentation show that the initial sterols content of the must is a key factor of the alcoholic fermentation. Indeed, when sterols are the limiting factor of the alcoholic fermentation, their presence strongly increased the yeast population and the CO2 production rate. A second experiment highlighted the effect on the nitrogen assimilation
Work presented at the International SIVE OENOPPIA awards 2017. The paper reproduced in this video-seminar was presented at the 10th edition of Enoforum (May 16th-18th, 2017, Vicenza, Italy)
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