Enhancing fermentation performance through the reutilisation of wine yeast lees

Extensive research has been dedicated to elucidating the role of various nitrogen sources, nitrogen concentrations and the timing of addition when modulating grape must fermentation using yeast. The wine industry invests substantial resources in both the vineyard and the winery to provide adequate nitrogen concentrations for fermentation. This approach ensures optimal yeast performance during fermentation and minimises the risk of negative sensory attributes associated with poor ferment nutrition. In addition to wine, the winemaking process produces a substantial quantity of nutrient-rich biomass, a poorly explored resource that, if appropriately recycled, could be used to support the nutrient requirements of other winery fermentations. This study explored the feasibility of using processed yeast lees generated during alcoholic fermentation as a nutrient supplement in subsequent fermentations. Three lees treatment options were assessed: accelerated autolysis, enzymatic lysis and mechani..., A complete description of how the data was collected and the methods used to process it is provided in the associated manuscript., , This README-Onetto-2024.txt file was generated on 2024-02-20 by Cristobal Onetto

1. GENERAL INFORMATION

1. Title of Dataset
Enhancing fermentation performance through the reutilisation of wine yeast lees

2. Author Information
1. Principal Investigator Contact Information
* Name: Simon A. Schmidt
* ORCID:0000-0003-1411-4263
* Institution: The Australian Wine Research Institute
* Address: Corner Paratoo Rd and Hartley Grove, Urrbrae, Adelaide, South Australia
* Email:

2. Co-investigator Contact Information
* Name: Cristobal Onetto
* ORCID: 0000-0003-0875-3093
* Institution: The Australian Wine Research Institute
* Address: Corner Paratoo Rd and Hartley Grove, Urrbrae, Adelaide, South Australia
* Email:

3. Date of data collection (single date, range, approximate date): 2022-12-01 to 2023-04-01

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学界已开展大量研究，以阐明不同氮源、氮浓度及添加时机在调控酵母介导的葡萄汁发酵过程中的作用。葡萄酒行业在葡萄园与酒厂均投入大量资源，以确保发酵过程中拥有充足的氮浓度。该策略可保障发酵过程中酵母的最优性能，并降低因发酵营养不足引发的不良感官风味风险。
除葡萄酒成品外，酿酒过程还会产生大量富含营养的生物质，这一资源尚未得到充分探索，若能合理回收利用，可用于满足酒厂其他发酵过程的营养需求。本研究探讨了将酒精发酵过程中产生的经处理酵母泥用作后续发酵营养补充剂的可行性。研究评估了三种酵母泥处理方案：加速自溶、酶解以及机械...（原文未完整）
关于数据收集方式与处理方法的完整说明，请参见相关研究论文。
本README-Onetto-2024.txt文件由克里斯托瓦尔·奥内托于2024年2月20日生成。

1. 基本信息

1.1 数据集标题
基于酿酒酵母泥循环利用提升发酵性能

1.2 作者信息
1.2.1 项目负责人联系方式
* 姓名：西蒙·A·施密特
* ORCID：0000-0003-1411-4263
* 所属机构：澳大利亚葡萄酒研究所（Australian Wine Research Institute）
* 地址：南澳大利亚州阿德莱德市乌拉布里（Urrbrae）帕拉图路与哈特利格罗夫交叉口
* 电子邮箱：

1.2.2 联合研究者联系方式
* 姓名：克里斯托瓦尔·奥内托
* ORCID：0000-0003-0875-3093
* 所属机构：澳大利亚葡萄酒研究所（Australian Wine Research Institute）
* 地址：南澳大利亚州阿德莱德市乌拉布里（Urrbrae）帕拉图路与哈特利格罗夫交叉口
* 电子邮箱：

3. 数据收集日期（单日、范围或近似日期）：2022年12月1日至2023年4月1日

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