Effectiveness of Yeast Nutrients on Stuck Fermentation of Blueberry Wine
2014
Seo, S.H., Dongshin University, Naju, Republic of Korea | Yoo, S.A., Dongshin University, Naju, Republic of Korea | Park, S.E., Dongshin University, Naju, Republic of Korea | Son, H.S., Dongshin University, Naju, Republic of Korea
In this study, we investigated the effect of various yeast nutrients on stuck and sluggish fermentation of blueberry wine. Sugar consumption rates during fermentation were observed after the addition of yeast extract, diammonium phosphate, yeast energizer, raisin, or banana to fermenting blueberry wine. After fermentation, the alcohol concentrations of wines containing yeast extract (14.1%) and banana (13.3%) were higher than those of wines containing diammonium phosphate (12.6%), yeast energizer (12.4%), and raisin (11.4%). Correspondingly, levels of soluble solids were lower in wines to which yeast extract (3.9¡�Bx) and banana (2.5¡�Bx) were added than in wines to which diammonium phosphate (4.6¡�Bx), yeast energizer (4.6¡�Bx), and raisin (6.3¡�Bx) were added. Thus, we concluded that banana could be used as a nutritional supplement for yeast to solve stuck and sluggish blueberry wine fermentation.
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