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Applied and Environmental Microbiology, September 2007, p. 5875-5884, Vol. 73, No. 18
0099-2240/07/$08.00+0     doi:10.1128/AEM.00670-07
Copyright © 2007, American Society for Microbiology. All Rights Reserved.

Temperature-Dependent Kinetic Model for Nitrogen-Limited Wine Fermentations{triangledown}

Matthew C. Coleman,1 Russell Fish,2 and David E. Block1,2*

Department of Chemical Engineering and Material Science,1 Department of Viticulture and Enology, University of California, One Shields Avenue, Davis, California 956162

Received 23 March 2007/ Accepted 28 June 2007

A physical and mathematical model for wine fermentation kinetics was adapted to include the influence of temperature, perhaps the most critical factor influencing fermentation kinetics. The model was based on flask-scale white wine fermentations at different temperatures (11 to 35°C) and different initial concentrations of sugar (265 to 300 g/liter) and nitrogen (70 to 350 mg N/liter). The results show that fermentation temperature and inadequate levels of nitrogen will cause stuck or sluggish fermentations. Model parameters representing cell growth rate, sugar utilization rate, and the inactivation rate of cells in the presence of ethanol are highly temperature dependent. All other variables (yield coefficient of cell mass to utilized nitrogen, yield coefficient of ethanol to utilized sugar, Monod constant for nitrogen-limited growth, and Michaelis-Menten-type constant for sugar transport) were determined to vary insignificantly with temperature. The resulting mathematical model accurately predicts the observed wine fermentation kinetics with respect to different temperatures and different initial conditions, including data from fermentations not used for model development. This is the first wine fermentation model that accurately predicts a transition from sluggish to normal to stuck fermentations as temperature increases from 11 to 35°C. Furthermore, this comprehensive model provides insight into combined effects of time, temperature, and ethanol concentration on yeast (Saccharomyces cerevisiae) activity and physiology.

* Corresponding author. Mailing address: University of California, Department of Viticulture and Enology, One Shields Avenue, Davis, CA 95616. Phone: (530) 754-6046. Fax: (530) 752-0382. E-mail: deblock{at}ucdavis.edu

{triangledown} Published ahead of print on 6 July 2007.

Applied and Environmental Microbiology, September 2007, p. 5875-5884, Vol. 73, No. 18
0099-2240/07/$08.00+0     doi:10.1128/AEM.00670-07
Copyright © 2007, American Society for Microbiology. All Rights Reserved.





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