The effect of grape juice dilution on oenological fermentation

Abstract

The impact of water addition to grape juice in winemaking, on both alcoholic and malolactic fermentation duration and outcome has been examined using commercial wine yeasts, Lalvin EC1118 and Lalvin R2 and malolactic bacteria Lalvin VP41. As expected, dilution with water did not impede fermentation, instead resulted in shortened duration, or in the case of malolactic fermentation enabled completion in these conditions. Addition of complex organic nutrient further shortened alcoholic fermentation by Lalvin R2 and in some conditions also reduced the duration of malolactic fermentation. In general, volatile compounds and some major yeast metabolites were present at lower concentrations at the end of fermentation where juices were diluted and the addition of organic complex nutrient also influenced the concentration of some compounds in wine. These findings are significant to commercial winemaking, highlighting that winemakers should consider potential impacts of juice dilution on processing efficiencies along with wine flavour and aroma. Highlights: Gardner et al. The effect of grape juice dilution on fermentationO_LIGrape juice dilution shortened both alcoholic and malolactic fermentation C_LIO_LIIn some conditions addition of commercial nutrient decreased fermentation duration C_LIO_LIIn general wine volatiles decrease with grape juice dilution C_LIO_LIIsoamyl acetate can be decreased in wine by grape juice dilution C_LI