Effect of fermentation temperature on oenological parameters and volatile compounds in wine

Abstract

The increase in temperature caused by climate change is one of the greatest challenges the wine industry has to face. Temperature increase affects sugar and alcohol content, which directly impact the chemical and organoleptic characteristics of wine. This has a serious impact on the competitiveness and profits of companies in the sector. Among the most studied strategies focused on guaranteeing wine quality is the use of yeast strains that are better adapted to the conditions generated by climate change. Therefore, this study seeks to evaluate whether the Saccharomyces cerevisiae strains LALVIN CY3079 and UVAFERM WAM maintain their organoleptic characteristics at different temperatures. For this purpose, 3 experimental fermentations were carried out at 16, 20, and 27°C, respectively. Alcoholic fermentation was monitored (pH, sugars, and microbial population) and general oenological parameters (acetic, citric, malic, succinic, lactic, amine nitrogen, ammonium, and glycerol) were evaluated at the beginning and end of fermentation. In addition, the ethanol content and volatile compounds formed at the end of fermentation were analysed. As a result of these experimental fermentations, it was observed that most of the basic oenological parameters and volatile compounds are modified as a function of fermentation temperature.