Resumen de Effect of grape juice composition and nutrient supplementation on the production of sulfur dioxide and carboxylic compounds by Saccharomyces cerevisiae
Immaculada Andorrà Solsona, M.L. Martin Magniette, Enric Nart, M. Puxeu, C. Hidalgo, R. Ferrer Gallego
Background and Aims For health‐related reasons, it is crucial to reduce or even eliminate the use of SO2 in wines. The aim of this work was to assess and compare the influence of different Saccharomyces cerevisiae strains, and composition and nutritive supplementation of musts, on the production of SO2 and carboxylic compounds during alcoholic fermentation.
Methods and Results Tempranillo and Albariño musts, supplemented with nitrogen and nutrients, from the 2013 to 2015 vintages, were fermented with several S. cerevisiae strains. The SO2 concentration in wines was more influenced by the yeast strain than by the addition of nitrogen. The addition of diammonium phosphate in combination with thiamine reduced the concentration of α‐ketoglutarate. The SO2 production by high and low sulfite‐forming strains depended on the composition of the musts. High sugar concentration and low nitrogen concentration in musts favoured the production of SO2 in wines.
Conclusions The opportunity to produce SO2‐free wines from Albariño and Tempranillo by commercial and indigenous S. cerevisiae yeast strains has been shown. The composition of musts can greatly influence the SO2 produced. Moreover, the addition of nitrogen and nutrients can also influence the concentration of carboxylic compounds of wines.
Significance of the Study This work contributes to an improved understanding of how to produce SO2‐free wines and may assist decision‐making during winemaking to obtain wines with a low potential to generate allergic reactions in consumers.
