An automatic fermentation nutrition system compared to a traditional one: fermentation performances and composition of white wines
The Avaferm® automatic yeast nutrition system was tested in comparison to manual nutrition management during the fermentation of white wines. To evaluate the two approaches, a factorial experimental design with interaction was established consisting of the two ways of nutrition (Avaferm® and Contro...
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| Format: | Article |
| Language: | English |
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International Viticulture and Enology Society
2025-01-01
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| Series: | OENO One |
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| Online Access: | https://oeno-one.eu/article/view/7750 |
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| author | Matteo Clara Vitaggio Fabrizio Ghinolfi Filippo Amato Luciano Cinquanta Onofrio Corona |
| author_facet | Matteo Clara Vitaggio Fabrizio Ghinolfi Filippo Amato Luciano Cinquanta Onofrio Corona |
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The Avaferm® automatic yeast nutrition system was tested in comparison to manual nutrition management during the fermentation of white wines. To evaluate the two approaches, a factorial experimental design with interaction was established consisting of the two ways of nutrition (Avaferm® and Control) and two white grape varieties (Catarratto and Chardonnay). The experiments were conducted on an industrial scale, ensuring the practical relevance of the findings. The parameters that underwent evaluation encompassed a wide range of aspects, including the fermentation kinetics of sugars, the use of α-amino nitrogen and ammonium, as well as the technological and aromatic volatile composition of the wines.
To study the sugar consumption kinetics during fermentation, a new use of the 5-parameter logistic regression was applied to fit these compounds. The automatic nutrition showed a substantial similarity in the fermentative kinetics and in all cases, we have reached adequate sugar depletion (almost no residual fermentable sugars). Moreover, with regards to the composition of the wines, the two methods were found to be similar, although with a slightly higher concentration of residual YAN in the control nitrogen management. The wines obtained with Avaferm® showed a greater concentration in 3-oxo-α-ionol and a slightly lesser concentration in butanoic hexanoic, octanoic and decanoic acids as well as ethyl hexanoate, ethyl octanoate and ethyl decanoate. The variety factor as expected showed several differences, which can be explained by the chemical composition of the different grape musts.
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| format | Article |
| id | doaj-art-4441930f317549ab8889d182fc13d407 |
| institution | Kabale University |
| issn | 2494-1271 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | International Viticulture and Enology Society |
| record_format | Article |
| series | OENO One |
| spelling | doaj-art-4441930f317549ab8889d182fc13d4072025-01-23T11:10:29ZengInternational Viticulture and Enology SocietyOENO One2494-12712025-01-0159110.20870/oeno-one.2025.59.1.7750An automatic fermentation nutrition system compared to a traditional one: fermentation performances and composition of white winesMatteo0Clara Vitaggio1Fabrizio Ghinolfi2Filippo Amato3Luciano Cinquanta4Onofrio Corona5Department of Agricultural, Food and Forest Sciences, University of Palermo, (Palermo), Viale delle Scienze 13, 90128 Palermo, ItalyDepartment of Agricultural, Food and Forest Sciences, University of Palermo, (Palermo), Viale delle Scienze 13, 90128 Palermo, ItalyHTS - Contrada Amabilina, Marsala (TP), Italy Department of Agricultural, Food and Forest Sciences, University of Palermo, (Palermo), Viale delle Scienze 13, 90128 Palermo, Italy Department of Agricultural, Food and Forest Sciences, University of Palermo, (Palermo), Viale delle Scienze 13, 90128 Palermo, ItalyDepartment of Agricultural, Food and Forest Sciences, University of Palermo, (Palermo), Viale delle Scienze 13, 90128 Palermo, Italy The Avaferm® automatic yeast nutrition system was tested in comparison to manual nutrition management during the fermentation of white wines. To evaluate the two approaches, a factorial experimental design with interaction was established consisting of the two ways of nutrition (Avaferm® and Control) and two white grape varieties (Catarratto and Chardonnay). The experiments were conducted on an industrial scale, ensuring the practical relevance of the findings. The parameters that underwent evaluation encompassed a wide range of aspects, including the fermentation kinetics of sugars, the use of α-amino nitrogen and ammonium, as well as the technological and aromatic volatile composition of the wines. To study the sugar consumption kinetics during fermentation, a new use of the 5-parameter logistic regression was applied to fit these compounds. The automatic nutrition showed a substantial similarity in the fermentative kinetics and in all cases, we have reached adequate sugar depletion (almost no residual fermentable sugars). Moreover, with regards to the composition of the wines, the two methods were found to be similar, although with a slightly higher concentration of residual YAN in the control nitrogen management. The wines obtained with Avaferm® showed a greater concentration in 3-oxo-α-ionol and a slightly lesser concentration in butanoic hexanoic, octanoic and decanoic acids as well as ethyl hexanoate, ethyl octanoate and ethyl decanoate. The variety factor as expected showed several differences, which can be explained by the chemical composition of the different grape musts. https://oeno-one.eu/article/view/7750automatic yeast nutritionindustrial winemakingindustrial scale trialsGC-MSmathematical modelnon-linear regression |
| spellingShingle | Matteo Clara Vitaggio Fabrizio Ghinolfi Filippo Amato Luciano Cinquanta Onofrio Corona An automatic fermentation nutrition system compared to a traditional one: fermentation performances and composition of white wines OENO One automatic yeast nutrition industrial winemaking industrial scale trials GC-MS mathematical model non-linear regression |
| title | An automatic fermentation nutrition system compared to a traditional one: fermentation performances and composition of white wines |
| title_full | An automatic fermentation nutrition system compared to a traditional one: fermentation performances and composition of white wines |
| title_fullStr | An automatic fermentation nutrition system compared to a traditional one: fermentation performances and composition of white wines |
| title_full_unstemmed | An automatic fermentation nutrition system compared to a traditional one: fermentation performances and composition of white wines |
| title_short | An automatic fermentation nutrition system compared to a traditional one: fermentation performances and composition of white wines |
| title_sort | automatic fermentation nutrition system compared to a traditional one fermentation performances and composition of white wines |
| topic | automatic yeast nutrition industrial winemaking industrial scale trials GC-MS mathematical model non-linear regression |
| url | https://oeno-one.eu/article/view/7750 |
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