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IVES 9 IVES Conference Series 9 OIV 9 OIV 2024 9 Orals - Oenology, methods of analysis 9 Is complex nutrition more advantageous than mineral nitrogen for the fermentative capacities of S. cerevisiae?

Is complex nutrition more advantageous than mineral nitrogen for the fermentative capacities of S. cerevisiae?

Abstract

During alcoholic fermentation (AF), nitrogen is one of essential nutrient for yeast. The main issue of a lack in yeast assimilable nitrogen (YAN) is sluggish or stuck fermentations leading to economic losses. However, correcting this deficiency is sometimes not enough to restore proper fermentation performance. This suggests the existence of other nutritional shortages. The aim of this work was to study the impact of the timing and the nature of nutrient addition (mineral nitrogen, 100 % yeast derivative or mixed) on AF. First, 16 commercial strains were inoculated in Sauvignon blanc grape must deficient in YAN and with high reducing sugars concentration. Fermentation kinetics of strains were then classified in 3 groups: stuck, sluggish or complete AF. New experiments were carried on in the same grape must supplemented in YAN with ammonium or yeast derivatives products. Nutrient additions were made at the beginning of AF or in two additions. Our results show that supplementation with mixed nutrients is more beneficial for fermentation performance than mineral nitrogen alone. Fractionated addition also seems to have a greater impact than single addition. This study highlights the need to think about yeast nutrition from a holistic perspective (nitrogen and lipid addition, timing of addition).

La nutrition complexe est-elle plus avantageuse pour les capacités fermentaires de s. Cerevisiae ?

Au cours de la fermentation alcoolique, l’azote est l’un des nutriments essentiels pour la levure, car il joue un rôle clé dans le transport des sucres et la biosynthèse des composés aromatiques du vin (thiols, esters, alcools supérieurs). Le principal problème d’une carence en azote assimilable par la levure (yan) dans la vinification est une fermentation lente ou arrêtée qui favorise la croissance d’espèces d’altération et entraîne des pertes économiques. Cependant, la correction de cette carence en azote n’est parfois pas suffisante pour rétablir une bonne performance de la fermentation. Cela suggère l’existence d’autres carences nutritionnelles.  L’objectif de ce travail était d’étudier l’impact du moment et de la nature de l’ajout de nutriments (azote minéral, dérivé de levure à 100 % ou mélange complexe (azote minéral et dérivé de levure)) sur la fermentation alcoolique. Dans un premier temps, 16 souches commerciales ont été inoculées dans du moût de raisin de sauvignon blanc carencé en yan (110 mgn/l) et dont la concentration en sucres réducteurs a été ajustée à 240 g/l (teneur en alcool potentiel de 14,3 %vol.). Les cinétiques de fermentation des souches ont ensuite été classées en 3 groupes : fermentations alcooliques arrêtées, languissantes ou complètes. De nouvelles expériences ont été menées sur le même moût de raisin supplémenté en yan avec de l’ammonium (minéral) ou des produits dérivés de levures (100% organiques ou mixtes) pour atteindre 200 mgn/l. Les ajouts d’éléments nutritifs ont été effectués au début de la fermentation alcoolique (un seul ajout) ou en deux ajouts (50 % au début + 50 % au milieu de la fermentation alcoolique). Nos résultats montrent que la supplémentation en nutriments mixtes est plus bénéfique pour les performances fermentaires que l’azote minéral seul. L’ajout fractionné semble également avoir un impact plus important que l’ajout unique. Cette étude souligne la nécessité de considérer la nutrition de la levure d’un point de vue holistique (ajout d’azote, vitamines, minéraux et de lipides, moment de l’ajout).

¿La nutrición compleja es más ventajosa que el nitrógeno mineral para la capacidad fermentativa de s. Cerevisiae?

Durante la fermentación alcohólica, el nitrógeno es uno de los nutrientes esenciales para la levadura, ya que desempeña un papel clave en el transporte de azúcares y la biosíntesis de compuestos aromáticos del vino (tioles, ésteres, alcoholes superiores). El principal problema de la falta de nitrógeno fácilmente asimilable (nfa) en la elaboración del vino son las fermentaciones lentas o estancadas que promueven el crecimiento de especies contaminantes y provocan pérdidas económicas. Sin embargo, corregir esta deficiencia de nitrógeno no es a veces suficiente para restablecer un rendimiento adecuado de la fermentación. Esto sugiere la presencia de otras carencias nutricionales. El objetivo de este trabajo fue estudiar el impacto del momento y la naturaleza de la adición de nutrientes (nitrógeno mineral, 100% derivado de levadura, o mezcla completa (nitrógeno mineral y derivado de levadura)) en la fermentación alcohólica. En primer lugar, 16 cepas comerciales fueron inoculadas en mosto de uva blanca sauvignon deficiente en nfa (110 mgn/l) y con una concentración de azúcares reductores ajustada a 240 g/l (grado alcohólico esperado de 14,3 %vol.). Posteriormente, la cinética fermentativa de cada cepa fue clasificada en 3 grupos: fermentaciones alcohólicas estancadas, lentas, o completas. Se realizaron nuevos experimentos en el mismo mosto de uva suplementado en nfa con amonio (mineral) o productos de derivados de levadura (100% orgánicos o mixtos) para obtener 200 mgn/l. Se realizaron adiciones de nutrientes al inicio de la fermentación alcohólica (adición única) o en dos etapas (50% al inicio + 50% a mitad de la fermentación alcohólica). Nuestros resultados muestran que la suplementación con nutrientes mixtos es más beneficiosa para el rendimiento de la fermentación que el nitrógeno mineral solo. La adición fraccionada también parece tener un mayor impacto que la adición única. Este estudio destaca la necesidad de abordar la nutrición de la levadura desde una perspectiva holística (adición de nitrógeno y lípidos, momento de la adición).

DOI:

Publication date: November 18, 2024

Issue: OIV 2024

Type: Article

Authors

Stéphanie Rollero1, Maryam Ehsani1, Laura Chasseriaud2, Etienne Dorignac1, Marina Bely2 and Arnaud Delaherche1

1 Fermentis by Lesaffre – Marquette-Lez-Lille – France
2 Université Bordeaux – Bordeaux INP – INRAE – OENO UMR 1366 – ISVV – Villenave-d’Ornon – France

Contact the author*

Tags

Full papers OIV 2024 | IVES Conference Series | OIV | OIV 2024

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