Nutritional Status of Grape Juice
-
Last Update: 2021-02-21
-
Source: Internet
-
Author: User
Search more information of high quality chemicals, good prices and reliable suppliers, visit
www.echemi.com
The chemical and physical environment of grape juice during fermentation, coupled with competition from indigenous yeast and bacteria, can present significant challenges to the growth of
Saccharomyces cerevisiae
. Individually or collectively, these factors may impact both yeast growth and the conversion rate of sugar to alcohol, leading not only to the formation of objectionable odor- and flavor-active metabolites but, potentially, protracted, incomplete, or “stuck” fermentations as well. Sluggish and stuck fermentations can be described as those where the rate of sugar utilization is extremely slow, especially near the end, and/or where residual fermentable sugar is left in the wine. Such wines create significant management problems. Table wines containing biologically available levels of sugar (>-0.2% w/v glucose + fructose) may undergo spontaneous refermentation. Further, unexpectedly sweet wines may be an unacceptable departure from wine style.
This article is an English version of an article which is originally in the Chinese language on echemi.com and is provided for information purposes only.
This website makes no representation or warranty of any kind, either expressed or implied, as to the accuracy, completeness ownership or reliability of
the article or any translations thereof. If you have any concerns or complaints relating to the article, please send an email, providing a detailed
description of the concern or complaint, to
service@echemi.com. A staff member will contact you within 5 working days. Once verified, infringing content
will be removed immediately.
