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KMID : 0380620140460020143
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Korean Journal of Food Science and Technology
2014 Volume.46 No. 2 p.143 ~ p.147
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Effectiveness of Yeast Nutrients on Stuck Fermentation of Blueberry Wine
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Seo Seung-Ho
Yoo Seon-A
Park Seong-Eun
Son Hong-Seok
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Abstract
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In this study, we investigated the effect of various yeast nutrients on stuck and sluggish fermentation ofblueberry 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 alcoholconcentrations of wines containing yeast extract (14.1%) and banana (13.3%) were higher than those of wines containingdiammonium phosphate (12.6%), yeast energizer (12.4%), and raisin (11.4%). Correspondingly, levels of soluble solidswere lower in wines to which yeast extract (3.9oBx) and banana (2.5oBx) were added than in wines to which diammoniumphosphate (4.6oBx), yeast energizer (4.6oBx), and raisin (6.3oBx) were added. Thus, we concluded t
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KEYWORD
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blueberry wine, stuck fermentation, sluggish fermentation, yeast nutrient, banana
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