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IVES 9 IVES Conference Series 9 OIV 9 OIV 2024 9 Orals - Oenology, methods of analysis 9 Unconventional methods to delve deeper into the influence of temperature and nutrition on Chardonnay wine profiles

Unconventional methods to delve deeper into the influence of temperature and nutrition on Chardonnay wine profiles

Abstract

Temperature and yeast nutrition profoundly impact wine quality and sensory attributes by modulating yeast aroma production and release during fermentation. While temperature and nitrogen’s individual effects are well-studied, their combined influence, including nutrient type and addition timing, remains underexplored. Hence, this study aimed to investigate the simultaneous effects of these factors on fermentation kinetics, aroma production and sensory profile, particularly in a chardonnay wine production selected as a quite aromatically neutral base. Using a box-behnken design of experiment, we selected 14 conditions, including triplicates of the central point. We examined temperatures ranging from 12 to 20°c and varied final yeast available nitrogen/sugar ratios to achieve nitrogen-limited and excess levels. Two types of nutrients, organic or mineral nitrogen-rich, have been administered at pitching or 30% fermentation advancement. Fermentations occurred in 20 L temperature-controlled vessels using chardonnay must from france, inoculated with 20g/hl of yeast, and malolactic fermentation was prevented. Fermentation kinetics were monitored and classical fermentative aromas were analyzed post-yeast implantation verification. Sensory analyses, employing the pivot© profile method with wine experts, facilitated the comparison of each model point to the central one, determining the combined effects of the studied parameters on the wine’s sensory profile. In summary, our study offers insights into optimizing chardonnay wine production by examining the interplay of temperature and nutrition on fermentation and sensory outcomes. Through advanced experimental designs and rigorous sensory analysis, we highlighted the critical role of yeast in shaping wine quality, providing practical implications to improve winemaking practices.

Une approche originale pour explorer l’influence combinée de la température et de la nutrition sur les profils des vins de Chardonnay

La température et la nutrition azotée des levures ont un impact fort sur la production et la libération des arômes de levure pendant la fermentation, influençant ainsi qualité du vin et ses caractéristiques sensorielles. Si les effets individuels de la température et de l’azote sont bien connus, leur influence combinée, y compris le type de nutriment et le moment de l’ajout, reste inexplorée. Cette étude a pour but d’étudier les effets simultanés de ces facteurs sur la cinétique de fermentation, la production d’arômes et le profil sensoriel, en particulier dans une production de vin chardonnay sélectionnée comme base neutre. En utilisant un plan d’expérience box-behnken, 14 conditions ont été sélectionnés en ajout des triplicats sur le point central. Les températures variaient de 12 à 20°c et les ration finaux azote assimiable/sucre illustraient des cas de carence ou d’excès en azote. Deux types de nutriments, riches en azote organique ou minéral, ont été administrés au moment de l’ensemencement et à 30 % de l’avancement de la fermentation. Les fermentations ont eu lieu dans des cuves de 20 litres à température contrôlée en utilisant du moût de chardonnay de france, inoculé avec 20g/hl de levure, et la fermentation malolactique a été bloquée. La cinétique de fermentation a été suivie ainsi que les arômes fermentaires classiques après vérification de l’implantation de la levure. Une analyse sensorielle, utilisant la méthode de profil pivot© avec 12 panélistes formés, a permis la comparaison de chaque point du modèle avec le point central, déterminant les effets combinés des paramètres étudiés sur le profil sensoriel du vin. En résumé, cette étude permet d’optimiser la production de vin chardonnay en examinant l’interaction de la température et de la nutrition sur la fermentation et le profil sensoriel. Grâce à des modèles expérimentaux avancés et à une analyse sensorielle rigoureuse, le rôle critique de la levure et de son environnement a été mis en évidence pour l’élaboration de vins de qualité. Cette étude fournie aussi des informations pratiques sur les itinéraires de vinification et leurs implications.

Métodos no convencionales para profundizar en la influencia de la temperatura y la nutrición en perfiles de vino Chardonnay

La temperatura y la nutrición de la levadura impactan profundamente la calidad y los atributos sensoriales del vino al modular la producción y liberación de aromas por parte de la levadura durante la fermentación. Si bien los efectos individuales de la temperatura y el nitrógeno han sido ampliamente estudiados, su influencia combinada, incluido el tipo de nutriente y el momento de adición, sigue sin explorarse. Por lo tanto, este estudio tuvo como objetivo investigar los efectos simultáneos de estos factores sobre la cinética de fermentación, la producción de aromas y el perfil sensorial, particularmente en una producción de vino chardonnay seleccionado por su neutralidad aromática. Utilizando un diseño experimental de box-behnken, seleccionamos 14 condiciones, incluidos triplicados del punto central. Examinamos temperaturas que oscilaban entre 12 – 20 °c y variamos las proporciones finales de nitrógeno fácilmente asimilable/azúcar para alcanzar niveles de nitrógeno limitados y en exceso. Se administraron dos tipos de nutrientes, orgánicos o minerales ricos en nitrógeno, al momento de la inoculación o al 30% de la fermentación. Las fermentaciones se realizaron en tanques de 20 litros a temperatura controlada utilizando mosto chardonnay francés, inoculado con 20 g/hl de levadura, y evitando la fermentación maloláctica. Se monitoreó la cinética de fermentación y se analizaron los aromas fermentativos clásicos luego de la verificación de la implantación de la levadura. Los análisis sensoriales, realizados con el método de perfilamiento pivot© con 12 panelistas capacitados, facilitaron la comparación de cada punto del modelo con el punto central, determinando así los efectos combinados de los parámetros estudiados sobre el perfil sensorial del vino. En resumen, nuestro estudio ofrece información sobre cómo optimizar la producción de vino chardonnay mediante la evaluación de la interacción de la temperatura y la nutrición sobre la fermentación y los resultados sensoriales finales. Con el uso de diseños experimentales avanzados y análisis sensoriales rigurosos, destacamos el papel fundamental de la levadura en la estructuración de la calidad del vino, proporcionando información concreta para la mejora de las prácticas de vinificación.

Publication date: November 18, 2024

Issue: OIV 2024

Type: Article

Authors

Coline Leriche¹, Pierre Martini², Carole Honoré-Chedozeau³, Meven Otheguy³, Anne Flesch¹, Stéphanie Rollero¹, Arnaud Delaherche¹, Maryam Eshani¹, Gabriela Montandon¹, Etienne Dorignac¹

¹ Fermentis – 280 Avenue de la Marne, Marcq en Baroeul, France
² IFV Pôle Bourgogne Beaujolais Jura Savoie – 210 Boulevard Vermorel, Villefranche-sur-Saône, France
³ Pôle Sensoriel IFV-Sicarex – 210 Boulevard Vermorel, Villefranche-sur-Saône, France

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Tags

IVES Conference Series | OIV | OIV 2024

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