The effect of grape juice dilution and complex nutrient addition on oenological fermentation and wine chemical composition

The impact of water addition and complex nutrient to grape juice in laboratory scale winemaking, on both alcoholic malolactic fermentation duration outcome has been examined using commercial wine yeasts, Lalvin EC1118™ R2™and bacteria VP41™. As expected, dilution with did not impede fermentation, instead resulted shortened duration, or the case enabled completion these conditions. Addition organic further by R2™ some conditions also reduced fermentation. In general, compounds contributing aroma flavour were present at lower concentrations end where juices diluted influenced concentration wine. These findings are significant highlighting that winemakers should consider potential impacts processing efficiencies along aroma.