Vinification is based on alcoholic fermentation, which converts the sugars in the grapes into ethanol, mainly through the action of Saccharomyces cerevisiae. Rigorous monitoring is required to ensure that the process runs smoothly.

Our method of monitoring wine fermentation

Amarok Biotechnologies monitored the density of the wine in real conditions, using a mustimeter, in several tanks located in different wine estates. Yeast viability and vitality were assessed using a Levia Test and an EasycyteTM 5SL flow cytometer. The measurements were carried out in several scenarios: normal fermentation, sluggish, spontaneous and in an accident situation. 

What results?

Measuring density is a simple and economical solution, but it provides little information on the cause of fermentation difficulties (delay or stoppage). It also does not make it possible to predict the evolution of the process.

On the other hand, measuring yeast vitality is a key indicator for predicting the end of fermentation and also for managing the risk of accidents. Its supervision in the areas requires, however, great rigor and staff training.

Flow cytometry requires adaptations to working conditions, but it is of obvious interest for controlling fermentation. 

In conclusion, there is no doubt that adopting a predictive method to characterize the physiological state of yeasts in real time is a good way to optimize œnological processes!