Development and Analysis of an Intensified Batch-Fed Wine Fermentation Process

White wine fermentations are typically performed in an entirely batchwise manner, with yeast nutrients only added at the beginning of fermentation. This leads to slow (2+ weeks) fermentation cycle times, large capital expenditures required increase winery processing capacity. Prior attempts speed via increasing temperature have resulted unpalatable wine, and continuous is uneconomical impractical setting. In this work, we measured nutrient consumption as a function progression 300 mL scale, from derived equation optimize concentration progression. These findings were applied pilot scale 150 L fermentors, which 60% time reduction versus “best practices” control fermentations. The resultant wines compared GC-MS well by trained sensory panel. Organoleptic analysis found statistically significant, but overall, small differences characteristics between process intensified wines. shows great promise for fermented beverage producers wishing maximize equipment utilization debottleneck wineries or other facilities.