Inoculation rate and nutritional aspects | Lallemand

Alcoholic fermentation of musts is a complex phenomenon that occurs in a changing environment and involves a heterogeneous population of microorganisms. This complexity is reflected in the high number of parameters involved as well as the variability of these parameters, which reflects different terroir situations.

In such conditions, it is easy to imagine that the smooth progress of such a reaction requires the oenologist to have a good understanding of the components of the must and the processes to be applied in order to respect the desired wine style. Controlling alcoholic fermentation through the use of selected yeasts allows overcoming the variability of the indigenous flora. These selected yeasts also help optimize the aromatic and gustatory quality of the wine produced. This control therefore reduces the risks of fermentation problems, such as stuck fermentations or slow fermentations, which are generally accompanied by certain aromatic defects.

However, controlling alcoholic fermentation through selected yeasts does not completely eliminate the risk of fermentation problems. Every year, a fraction of the musts vinified around the world do not complete fermentation under desired conditions. The volume of unfinished wines or wines tainted by acetic or sulfur notes represents a financial loss for the wine industry.

Faced with the importance of such a issue, groups of scientists have endeavored to better understand the phenomena involved in fermentations. Indeed, among other things, a better understanding of the nutritional aspects of yeast, the competitions between different species of microorganisms present in the musts, or the influence of certain physicochemical parameters such as pH, alcohol, temperature, should in the future help reduce the frequency of fermentation problems. Considering the importance of this topic and in the context of the tenth anniversary of these Scientific Meetings, Lallemand has gathered researchers to review the causes of fermentation problems. This document constitutes the full version of most of the presentations made during these meetings. Summaries will be available later in different languages.

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ED: LALLEMAND, 19 x 27 cm, 20 pages, paperback