DOI: 10.5061/dryad.h18931zsd
title: Data from: Enhancing fermentation performance through the reutilisation of wine yeast lees

description: 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.
description: A complete description of how the data was collected and the
 methods used to process it is provided in the associated
 manuscript.
description: This README-Onetto-2024.txt file was generated on 2024-02-20 by Cristobal
 Onetto 1. GENERAL INFORMATION 1. Title of Dataset Enhancing fermentation
 performance through the reutilisation of wine yeast lees 2. Author
 Information 1. 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:
 2. 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:
 3. Date of data collection (single
 date, range, approximate date): 2022-12-01 to 2023-04-01 4. Geographic
 location of data collection : Adelaide, South Australia, Australia 5.
 Information about funding sources that supported the collection of the
 data: Funding by Wine Australia 2. SHARING/ACCESS INFORMATION 1.
 Licenses/restrictions placed on the data: CC0 2. Links to publications
 that cite or use the data: NA 3. Links to other publicly accessible
 locations of the data: NA 4. Links/relationships to ancillary data sets:
 NA 5. Was data derived from another source? no A. If yes, list source(s):
 6. 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 3. DATA & FILE OVERVIEW 1. 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 \ 4. METHODOLOGICAL INFORMATION 1. Description of methods used
 for collection/generation of data: All methods are described in the
 associated manuscript 2. Methods for processing the data: All methods are
 described in the associated manuscript 3. Instrument- or software-specific
 information needed to interpret the data: NA 4. Standards and calibration
 information, if appropriate: NA 5. Environmental/experimental conditions:
 NA 6. Describe any quality-assurance procedures performed on the data:
 manually curated 7. People involved with sample collection, processing,
 analysis and/or submission: Jane McCarthy, Mark Solomon 5. DATA-SPECIFIC
 INFORMATION 1. Data for: raw_data_figure_1.txt 1. Fermentation kinetics of
 two Chardonnay grape musts supplemented with lees lysates. Raw data of
 figure 1 of manuscript. 2. Number of variables: 19 3. Number of
 cases/rows: 18 4. Variable List: * day, day of fermentation. * rep, The
 experimental replicate number. 5. Missing data codes: NA, not available
 ND, not determined 6. Specialized formats or other abbreviations used: NA
 2. Data for: raw_data_figure_2.txt 1. Fermentation kinetics of Chardonnay
 grape musts supplemented with different proportions of lees lysates. Raw
 data of figure 2 of manuscript. 2. Number of variables: 22 3. Number of
 cases/rows: 14 4. Variable List: * day, day of fermentation. * rep, The
 experimental replicate number. 5. Missing data codes: NA, not available
 ND, not determined 6. Specialized formats or other abbreviations used: NA
 3. Data for: raw_data_figure_3.txt 1. Fermentation kinetics of Chardonnay
 grape musts supplemented with different proportions of lees lysates. Raw
 data of figure 3 of manuscript. 2. Number of variables: 22 3. Number of
 cases/rows: 11 4. Variable List: * day, day of fermentation. * rep, The
 experimental replicate number. 5. Missing data codes: NA, not available
 ND, not determined 6. Specialized formats or other abbreviations used: NA
 4. Data for: raw_data_table_2.txt 1. Fermentation derived volatile
 compounds in two Chardonnay wines supplemented with different types of
 lees lysates. Raw data of table 2 of manuscript. 2. Number of variables:
 19 3. Number of cases/rows: 29 4. Variable List: * compound, measured
 volatile compound. * rep, The experimental replicate number. 5. Missing
 data codes: NA, not available ND, not determined 6. Specialized formats or
 other abbreviations used: NA 5. Data for: raw_data_table_S4.txt 1.
 Fermentation derived volatile compounds in a Chardonnay wine supplemented
 with different proportion of lees lysates. Raw data of table S4 of
 manuscript. 2. Number of variables: 22 3. Number of cases/rows: 29 4.
 Variable List: * compound, measured volatile compound. * rep, The
 experimental replicate number. 5. Missing data codes: NA, not available
 ND, not determined 6. Specialized formats or other abbreviations used: NA