Expertise documents

expertise_documents

The Fermentation of Fructose in Winemaking

Glucose and fructose are the main fermentable sugars in wine must. During alcoholic fermentation, yeast convert most of the glucose and fructose present into alcohol and CO2.  Saccharomyces cerevisiae is a glucophilic yeast, preferring glucose over fructose.  This issue of 'The WIne Expert' further explains this phenomenon.Wine Expert- The Fermentation of Fructose in winemaking 2013

SO2 production by wine yeast during alcoholic fermentation

This issue of 'The Wine Expert' will discuss how sulphur dioxide is not only an exogenous compound, but is also produced by yeast during alcoholic fermentation.  An understanding of this is important to ensure successful MLF. Wine Expert- 1407 - SO2 Production by Wine Yeast During Alcoholic Fermentation

Glycerol and winemaking

Glycerol is a non-volatile compound which has no aromatic properties, but which significantly contributes to wine quality by providing sweetness and fullness.  This Issue of 'The Wine Expert' explores its properties and the ways to influence  its production. Wine Expert - 120321 - WE Glycerol and WInemaking

ACETALDEHYDE MANAGEMENT DURING WINEMAKING

The topic of acetaldehyde is very interesting as this compound has SO2 binding properties. The proper choice of wine yeast and bacteria are key factors in determining the final levels of acetaldehyde produced. If SO2 concern is an issue, then choosing a yeast with low final acetaldehyde production such as the Lalvin ICV OKAY® is very important. Wine bacteria can also be an ally as they will use acetaldehyde during malolactic fermentation. If color is an issue, and since acetaldehyde can help stabilize color, then a yeast with medium to high production can be used. When co-inoculation of wine yeast and bacteria is preferred, the acetaldehyde production by the yeast is used by the wine bacteria during malolactic fermentation. A proper fermentation management and nutrition has also been shown to influence the concentration of this compounds, as well as judicious oxygen management. With more and more conscious effort to properly manage the SO2 levels in wines, knowing how the wine yeast and bacteria were characterized for acetaldehyde production becomes a valuable tool for winemakers. This 'Wine Expert ' explores acetaldehyde management in winemaking WE#5 AUSTRALIA2