Applied Microbiology and Biotechnology

, Volume 87, Issue 5, pp 1665–1673

A comparison of laboratory and pilot-scale fermentations in winemaking conditions

  • Erick Casalta
  • Evelyne Aguera
  • Christian Picou
  • Juan-Jose Rodriguez-Bencomo
  • Jean-Michel Salmon
  • Jean-Marie Sablayrolles
Biotechnological Products and Process Engineering

DOI: 10.1007/s00253-010-2652-x

Cite this article as:
Casalta, E., Aguera, E., Picou, C. et al. Appl Microbiol Biotechnol (2010) 87: 1665. doi:10.1007/s00253-010-2652-x

Abstract

We investigated the influence of the fermenter size on alcoholic fermentation. Experiments were carried out at pilot scale, in 100-L fermenters, and at laboratory scale, in stirred and static 1-L fermenters. Two musts, Grenache blanc and Sauvignon, were fermented with and without the addition of solid particles from grape musts. Highly clarified must fermentation kinetics was strongly affected by the scale of the experiment, with slower fermentation occurring in the 100-L fermenter. Alcohol, ester, and thiol synthesis in clarified sauvignon must fermentation was also strongly correlated with the fermentation scale. Addition of solid particles from grape tended to reduce the effects on kinetics associated with increasing the scale of the fermentation, by increasing the maximum rate of CO2 production, and by shortening the duration of fermentation. The addition of such particles also decreased the effects of scaling up the fermentation on the concentration of some volatile compounds, i.e., isoamyl acetate, ethyl octanoate, but did not decrease this effect for other compounds, such as isobutyl acetate, isobutanol, and 3-mercaptohexanol.

Keywords

Alcoholic fermentation Yeasts Wine Fermenter size 

Copyright information

© Springer-Verlag 2010

Authors and Affiliations

  • Erick Casalta
    • 1
  • Evelyne Aguera
    • 2
  • Christian Picou
    • 1
  • Juan-Jose Rodriguez-Bencomo
    • 1
  • Jean-Michel Salmon
    • 1
    • 2
  • Jean-Marie Sablayrolles
    • 1
  1. 1.INRA, UMR 1083 “Sciences Pour l’Oenologie”Montpellier Cedex 1France
  2. 2.INRA, UE 999 Pech RougeGruissanFrance