Data from: Enhancing fermentation performance through the reutilisation of wine yeast lees
Data files
Mar 04, 2024 version files 12.61 KB
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Onetto-2024-supplementary-rawdata.zip
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README.md
Abstract
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 mechanical lysis. The ability of these treatments to achieve complete lysis of yeast cells and release amino acids and trace elements is reported. The addition of processed lysates into grape juice was shown to improve fermentation timeframes and influence the production of yeast-derived fermentation volatile compounds in a dose-dependent manner. This study demonstrates that recycling spent lees from winery waste is feasible and provides some strategies for extracting nutrients from winery waste.
README
This README-Onetto-2024.txt file was generated on 2024-02-20 by Cristobal Onetto
GENERAL INFORMATION
- Title of Dataset Enhancing fermentation performance through the reutilisation of wine yeast lees
Author Information
- 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: simon.schmidt@awri.com.au
- 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: cristobal.onetto@awri.com.au
- Principal Investigator Contact Information
Date of data collection (single date, range, approximate date): 2022-12-01 to 2023-04-01
Geographic location of data collection : Adelaide, South Australia, Australia
Information about funding sources that supported the collection of the data: Funding by Wine Australia
SHARING/ACCESS INFORMATION
- Licenses/restrictions placed on the data: CC0
- Links to publications that cite or use the data: NA
- Links to other publicly accessible locations of the data: NA
- Links/relationships to ancillary data sets: NA
- Was data derived from another source? no A. If yes, list source(s):
- Recommended citation for this dataset: Cristobal Onetto, Jane M. McCarthy, Mark Solomon, Anthony Borneman, Simon Schmidt, (2024) Enhancing fermentation performance through the reutilisation of wine yeast lees. Oeno one X:X-XX
DATA & FILE OVERVIEW
- File List: The following files are contained within the zipped archive Onetto-2024-supplementary-rawdata.zip
* "raw_data_figure_1.txt"
* "raw_data_figure_2.txt"
* "raw_data_figure_3.txt"
* "raw_data_table_2.txt"
* "raw_data_table_S4.txt"
2. Relationship between files, if important: NA
3. Additional related data collected that was not included in the current data package: NA
4. Are there multiple versions of the dataset? no
<A. If yes, name of file(s) that was updated:
i. Why was the file updated?
ii. When was the file updated? >METHODOLOGICAL INFORMATION
- Description of methods used for collection/generation of data: All methods are described in the associated manuscript
- Methods for processing the data: All methods are described in the associated manuscript
- Instrument- or software-specific information needed to interpret the data: NA
- Standards and calibration information, if appropriate: NA
- Environmental/experimental conditions: NA
- Describe any quality-assurance procedures performed on the data: manually curated
- People involved with sample collection, processing, analysis and/or submission: Jane McCarthy, Mark Solomon
DATA-SPECIFIC INFORMATION
Data for: raw_data_figure_1.txt
- Fermentation kinetics of two Chardonnay grape musts supplemented with lees lysates. Raw data of figure 1 of manuscript.
- Number of variables: 19
- Number of cases/rows: 18
- Variable List:
- day, day of fermentation.
- rep, The experimental replicate number.
- Missing data codes: NA, not available ND, not determined
- Specialized formats or other abbreviations used: NA
Data for: raw_data_figure_2.txt
- Fermentation kinetics of Chardonnay grape musts supplemented with different proportions of lees lysates. Raw data of figure 2 of manuscript.
- Number of variables: 22
- Number of cases/rows: 14
- Variable List:
- day, day of fermentation.
- rep, The experimental replicate number.
- Missing data codes: NA, not available ND, not determined
- Specialized formats or other abbreviations used: NA
Data for: raw_data_figure_3.txt
- Fermentation kinetics of Chardonnay grape musts supplemented with different proportions of lees lysates. Raw data of figure 3 of manuscript.
- Number of variables: 22
- Number of cases/rows: 11
- Variable List:
- day, day of fermentation.
- rep, The experimental replicate number.
- Missing data codes: NA, not available ND, not determined
- Specialized formats or other abbreviations used: NA
Data for: raw_data_table_2.txt
- Fermentation derived volatile compounds in two Chardonnay wines supplemented with different types of lees lysates. Raw data of table 2 of manuscript.
- Number of variables: 19
- Number of cases/rows: 29
- Variable List:
- compound, measured volatile compound.
- rep, The experimental replicate number.
- Missing data codes: NA, not available ND, not determined
- Specialized formats or other abbreviations used: NA
Data for: raw_data_table_S4.txt
- Fermentation derived volatile compounds in a Chardonnay wine supplemented with different proportion of lees lysates. Raw data of table S4 of manuscript.
- Number of variables: 22
- Number of cases/rows: 29
- Variable List:
- compound, measured volatile compound.
- rep, The experimental replicate number.
- Missing data codes: NA, not available ND, not determined
- Specialized formats or other abbreviations used: NA
Methods
A complete description of how the data was collected and the methods used to process it is provided in the associated manuscript.