An original approach to exploring the combined influence of temperature and nutrition on the profiles of Chardonnay wines
Description
Temperature and yeast nitrogen nutrition have a strong impact on the production and release of yeast aromas during fermentation, influencing wine quality and sensory characteristics. While the individual effects of temperature and nitrogen are well known, their combined influence, including the type of nutrient and the timing of addition, remains unexplored.
The aim of this study was to investigate the simultaneous effects of these factors on fermentation kinetics, aroma production and sensory profile, particularly in a Chardonnay wine production selected as a neutral base. Using a Box-Behnken experimental design, 14 conditions were selected by adding triplicates to the central point. Temperatures varied from 12 to 20°C and the final assimilable nitrogen/sugar ration illustrated cases of nitrogen deficiency or excess.
Two types of nutrient, rich in organic or mineral nitrogen, were administered at the time of sowing and at 30% of fermentation progress. Fermentation took place in temperature-controlled 20-litre tanks using French Chardonnay must inoculated with 20g/hL of yeast, and malolactic fermentation was blocked. Fermentation kinetics were monitored as well as classic fermentation aromas after verification of yeast implantation.
A sensory analysis, using the Pivot© profile method with 12 trained panellists, enabled each point of the model to be compared with the central point, determining the combined effects of the parameters studied on the sensory profile of the wine.
In summary, this study helps to optimise Chardonnay wine production by examining the interaction of temperature and nutrition on fermentation and sensory profile. Using advanced experimental models and rigorous sensory analysis, the critical role played by yeast and its environment in the production of quality wines was highlighted. This study also provides practical information on winemaking itineraries and their implications.