Modulation of grape must vitamin content by oenological treatments affects Saccharomyces cerevisiae fermentation performance and wine volatile composition
Abstract
This study explores the impact of oenological treatments with fining agents or yeast-based nutrients on the vitamin content of grape musts, and thus on the fermentative performance of Saccharomyces cerevisiae yeasts and the volatile composition of wine. Products such as bentonites and oenological carbons were shown to deplete several B-group vitamins from the must, while yeast derivatives were able to release significant amounts. Bentonite was used to modulate the vitamin B 1 (thiamine) content of a real must and different yeast inoculation procedures were evaluated: active dry yeast and cells precultivated in order to modulate their physiological state and intracellular B 1 pool. A significant impact of initial thiamine on fermentative activity was observed, while the effect of inoculation seemed to be linked to the adaptation of yeasts to liquid medium rather than intracellular B 1 . Thiamine availability was linked to an overall increase in volatile compound production. B 1 addition to a bentonite treated must restored the volatile profile of the untreated control, suggesting that thiamine depletion is a major factor underlying the effects of bentonite treatment on wine volatile composition. These results allowed to identify the mechanisms by which fining agents can modify wine characteristics while confirming thiamine's importance in vinification processes.
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BibTeX
@article{garces2026modulation,
title = {{Modulation of grape must vitamin content by oenological treatments affects Saccharomyces cerevisiae fermentation performance and wine volatile composition}},
author = {Fabien Garces and Jonathan Picart and Matteo Bosaro and Emilie Riviere and Christophe Morge and Hervé Alexandre and Chloé Roullier-Gall},
journal = {Scientific Reports},
year = {2026},
month = jun,
doi = {10.1038/s41598-026-56764-3},
url = {https://hal.science/hal-05737125v1},
note = {CC BY-NC-ND 4.0},
}
RIS
TY - JOUR
TI - Modulation of grape must vitamin content by oenological treatments affects Saccharomyces cerevisiae fermentation performance and wine volatile composition
AU - Fabien Garces
AU - Jonathan Picart
AU - Matteo Bosaro
AU - Emilie Riviere
AU - Christophe Morge
AU - Hervé Alexandre
AU - Chloé Roullier-Gall
PY - 2026
DA - 2026/06/11
JO - Scientific Reports
DO - 10.1038/s41598-026-56764-3
UR - https://hal.science/hal-05737125v1
AB - This study explores the impact of oenological treatments with fining agents or yeast-based nutrients on the vitamin content of grape musts, and thus on the fermentative performance of Saccharomyces cerevisiae yeasts and the volatile composition of wine. Products such as bentonites and oenological carbons were shown to deplete several B-group vitamins from the must, while yeast derivatives were able to release significant amounts. Bentonite was used to modulate the vitamin B 1 (thiamine) content of a real must and different yeast inoculation procedures were evaluated: active dry yeast and cells precultivated in order to modulate their physiological state and intracellular B 1 pool. A significant impact of initial thiamine on fermentative activity was observed, while the effect of inoculation seemed to be linked to the adaptation of yeasts to liquid medium rather than intracellular B 1 . Thiamine availability was linked to an overall increase in volatile compound production. B 1 addition to a bentonite treated must restored the volatile profile of the untreated control, suggesting that thiamine depletion is a major factor underlying the effects of bentonite treatment on wine volatile composition. These results allowed to identify the mechanisms by which fining agents can modify wine characteristics while confirming thiamine's importance in vinification processes.
SN - 2045-2322
ER -