Yeast temperature and nutrition have a profound impact on wine quality and sensory attributes by modulating the production and release of yeast aromas during fermentation. While the individual effects of temperature and nitrogen are well studied, their combined influence, which includes the type of nutrient and timing of addition, remains poorly explored. For this reason, the present study aimed to investigate the simultaneous effects of these factors on fermentation kinetics, aroma production, and sensory profile, specifically in the production of Chardonnay wine selected as an aromatically neutral base. Using a Box-Behnken experimental design, we selected 14 conditions, including triples of the center point. We examined temperatures between 12 and 20°C and varied the final ratios of nitrogen available to yeast and sugar to obtain limited and excess nitrogen levels. Two types of nutrients, organic or mineral nitrogen-rich, were administered at the start or at 30% fermentation progress. Fermentation took place in 20-liter temperature-controlled vessels using Chardonnay must from France, inoculated with 20 g/hl of yeast, and malolactic fermentation was prevented. Fermentation kinetics were monitored and classic fermentation aromas were analyzed after yeast implantation was verified. Sensory analyses, using the Pivot© profile method with wine experts, facilitated the comparison of each point in the model with the central point, determining the combined effects of the parameters studied on the sensory profile of the wine.
This feature opens up a wide range of possible applications.
The presentation will focus on the initial stage of the white rosé wine production process. This is the result of two years of experimentation based on controlled pre-fermentation with oxygen on grape juice after or before clarification. In summary, our study offers insights into optimizing Chardonnay wine production by examining the interaction between temperature and nutrition on fermentation and sensory outcomes. Through an advanced experimental design and rigorous sensory analysis, we have highlighted the critical role of yeast in shaping wine quality, providing practical implications for improving winemaking practices.