Un moût de Chardonnay (pH 3,25, AT

Un moût de Chardonnay (pH 3,25, AT 10g/l) a été stérilisé par filtration et chaptalisé à 340g/l de sucres avec du fructose et du glucose (50:50). La nutrition levurienne a été assurée par ajout d’un nutriment complexe (Fermaid K, 0,25g/l) et de phosphate d’ammonium (0,25g/l). Dans les deux variantes, les levures ont été inoculées à raison de 0,4g/l du volume initial de la fermentation. Pour la fermentation traditionnelle (batch), les levures ont été inoculées après réhydratation dans la totalité du moût. Pour la variante fedbatch, une petite quantité de moût a été mélangée avec les levures réhydratées pour réduire la concentration en sucres à 160g/l. Puis, la fermentation a réduit la concentration à 50g/l de sucres. Dès ce moment, le moût restant a été ajouté lentement durant la fermentation. Le débit de l’ajout a été adapté à la vitesse de la consommation des sucres pour maintenir la concentration à 50g/l. Afin d’assurer cette constance, les teneurs en sucres ont été quantifiées dans des échantillons pris toutes les 10–15 minutes. La viabilité des levures a été testée par cytométrie en flux (Accuri C6). L’analyse des autres composants a été assurée par méthode chromatographique (sucres, alcool, acides) et enzymatique (acétaldéhyde).

Kết quả (Anh) 1:

A mash of Chardonnay (pH 3.25, AT 10 g/l) has been sterilized by filtration and chaptalisé to 340 g/l sugars with fructose and glucose (50: 50). Yeast nutrition was provided by addition of a complex nutrient (Fermaid K, 0. 25 g/l) and (0, 25 g/l) ammonium phosphate. In both variants, the yeast were inoculated at doses of 0, 4 g/l of the initial volume of the fermentation. For traditional fermentation (batch), yeasts were inoculated after rehydration in the whole of the wort. Alternative fedbatch, a small quantity of wine was mixed with yeast rehydrated to reduce the concentration of sugars to 160 g/l. Then fermentation reduces the concentration to 50 g/l of sugar. From that moment, the mash remaining was added slowly during the fermentation. Adding flow has been adapted to the speed of the consumption of sugars to maintain concentrations at 50 g/l. To ensure this consistency, sugar levels were quantified in samples taken every 10-15 minutes. The viability of the yeast has been tested by flow cytometry (Accuri C6). The analysis of the other components was provided by chromatographic method (sugars, alcohol, acids) and enzyme (acetaldehyde).

Kết quả (Anh) 2:

Must of Chardonnay (pH 3.25 AT 10 g / l) was sterilized by filtration and chaptalised to 340g / l of sugars with fructose and glucose (50:50). The yeast nutrition was provided by addition of a complex nutrient (Fermaid K, 0.25 g / l) and ammonium phosphate (0.25 g / l). In both variants, the yeast were inoculated at a rate of 0.4 g / l of the initial fermentation volume. For traditional fermentation (batch), yeast were inoculated after rehydration in the entire wort. For fedbatch Alternatively, a small amount of wort was mixed with the rehydrated yeast for reducing the concentration of sugars in 160g / l. Then, the fermentation reduces the concentration to 50 g / l of sugars. From that moment, the remaining mash was slowly added during fermentation. The flow rate of the addition was adjusted at the rate of consumption of sugars to maintain the concentration to 50g / l. To ensure this consistency, sugars contents were quantified in samples taken every 10-15 minutes. Yeast viability was tested by flow cytometry (Accuri C6). The analysis of the other components was carried out by chromatographic method (sugars, alcohol, acids) and enzymatic (acetaldehyde).

Kết quả (Anh) 3:

a mash of chardonnay (ph 3.25 at 10g / l) was sterilized by filtration and to judicial chaptalized / l of sugars with fructose and glucose (50: 50). nutrition yeast was achieved by addition of a nutrient complex (fermaid k 0,25g / l) and ammonium phosphate (0,25g / l). in both variants, the yeast cells were inoculated to 0.4g / l of the initial volume of the fermentation process.in the traditional batch fermentation, the yeast was inoculated after rehydration in all of the alternative fedbatch must. for a small amount of wine was mixed with yeast rehydrated for reducing sugar concentrations to 160g / l. then, the fermentation has reduced the concentration of 50 g / l sugar. at this time,the rest was added slowly during must fermentation. the rate of addition was adjusted to the rate of sugar consumption to maintain the concentration of 50 g / l. in order to ensure consistency, the levels of sugars were quantified in samples taken every 10–15 minutes. the viability of the yeast cells was tested by flow cytometry (accuri c6).the analysis of the other components has been performed by chromatographic method (sugar, alcohol, acid) and enzymatic (acetaldehyde).