Review: Characterization and Role of Grape Solids during Alcoholic Fermentation under Enological Conditions
| Autor: | Erick Casalta, Jean-Marie Sablayrolles, Jean-Michel Salmon, Catherine Tesniere, Aude Vernhet |
|---|---|
| Přispěvatelé: | Sciences Pour l'Oenologie (SPO), Université Montpellier 1 (UM1)-Institut National de la Recherche Agronomique (INRA)-Université de Montpellier (UM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro), Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro), Unité expérimentale de Pech-Rouge (PECH ROUGE), Institut National de la Recherche Agronomique (INRA), Institut National de la Recherche Agronomique (INRA)-Université de Montpellier (UM)-Université Montpellier 1 (UM1)-Institut de Recherche pour le Développement (IRD [Nouvelle-Calédonie])-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), Unité expérimentale de Pech-Rouge, Université Montpellier 1 (UM1)-Institut de Recherche pour le Développement (IRD [Nouvelle-Calédonie])-Institut National de la Recherche Agronomique (INRA)-Université de Montpellier (UM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro) |
| Jazyk: | angličtina |
| Rok vydání: | 2016 |
| Předmět: |
0106 biological sciences
Organoleptic sterols Horticulture Ethanol fermentation brewer s yeast 01 natural sciences 0404 agricultural biotechnology alcoholic fermentation [SDV.IDA]Life Sciences [q-bio]/Food engineering vin saccharomyces cerevisiae [SDV.BV]Life Sciences [q-bio]/Vegetal Biology Food science wine levure Fermentation in winemaking Wine fermentation alcoolique Chemistry food and beverages 04 agricultural and veterinary sciences 040401 food science Yeast carbohydrates (lipids) [SDV.MP]Life Sciences [q-bio]/Microbiology and Parasitology grape solids Composition (visual arts) Fermentation 010606 plant biology & botany Food Science Sterol uptake |
| Zdroj: | American Journal of Enology and Viticulture American Journal of Enology and Viticulture, American Society for Enology and Viticulture, 2016, 67 (1), 18 p. ⟨10.5344/ajev.2015.15060⟩ |
| ISSN: | 0002-9254 |
| DOI: | 10.5344/ajev.2015.15060⟩ |
| Popis: | During wine production, grape solids have a large impact on the fermentation characteristics and organoleptic qualities of the resulting wine. Here we review the research on grape solids. We begin by focusing on the origin, physical characteristics, and composition of these solids and on the changes in these factors that occur during fermentation. We then consider the impact of solids on fermentation, the role of sterols, the control of solids, and interactions between solids and other nutrients. Solids exert their effects on alcoholic fermentation mainly by modulating lipid supply. The balance between solids content and nitrogen is a key factor in fermentation control. The study of grape solids is in its infancy and requires further development. Knowledge of the composition of these solids and of sterol uptake mechanisms by yeast should facilitate improvements in fermentation control. |
| Databáze: | OpenAIRE |
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