Wine fermentation fermentation abnormal recovery
Normal fermentation of fruit wine is the key to quality assurance, and fermentation anomalies sometimes occur, especially during the quiescent period and the germination period of pre-fermentation, as well as the slow and stop periods of post ripe fermentation. Common anomalies include:
What are the problems of fermentation?
Non-fermentation or slow fermentation: Under normal conditions, fermentation should begin within 24 hours after inoculation, and if there is no movement after 24 hours, the cause should be determined and remedied. The reasons are: the product temperature is too low or too high, the temperature should be remedied; or sulfur treatment is too heavy, use split to reduce the sulfur dioxide content; or low inoculum, yeast aging, add fresh and healthy yeast; or juice acidity is too high ( More than 1%), or sugar content adjusted too high (20% or more), should lower acid or hypoglycemic; or fruit juice malnutrition (including nitrogen, phosphorus less), according to 100 kg of fruit juice plus 20 ~ 25 grams of ammonium phosphate.
Suspension of Fermentation: The main fermentation is stopped abruptly due to high fermentation temperatures (above 35°C), yeast senescence, immediate cooling, or supplementation with fresh and healthy yeasts; or juice with low sugar content, sugar depletion, and additional sugar recovery.
Fury Fermentation: Fermentation, such as waves, is caused by excessive inoculation and the use of segmentation; or the proliferation of germs, supplemental sulphur dioxide control, or cooling control.
Acetic acid fermentation: often occurs in the late fermentation stage, product temperature exceeds 35 °C, the phenomenon is: the fermentation broth has astringent taste, thorn, volatile acid increased. Use lower temperatures or add sulphur dioxide suppression.
Bacteria Infection: In the quiescent and later stages of the fermentation broth, a layer of film is formed on the surface, the film is removed in the initial stage, and the vigorously fermented jelly is added, and a layer of high-concentration alcohol is added on the surface to prevent sprawl; , add wine.
How to promote wine fermentation
Maintaining a good temperature The activity of yeast is greatly affected by temperature. The ambient temperature of the wine during fermentation is between 15°C and 25°C. At this time, the activity of the yeast is the strongest, and the speed of fermentation is naturally the fastest.
The base number of the Yeast Yeast that is put in an appropriate amount also has a great influence on the speed of its proliferation. If the base number of the Yeast Yeast is large, the fermentation time will naturally be much shorter.
Well-sealed yeasts are anaerobic bacteria. They have very low activity in the presence of oxygen, and they are very busy in fermentation. Therefore, they have good sealing properties and do not open halfway. They can also shorten the fermentation time. Http://
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