Remedies for wine fermentation anomalies

Normal fermentation of fruit wine is the key to quality assurance, but fermentation anomalies sometimes occur, especially in the quiescent and pre-fermentation phases of the pre-fermentation, as well as in the slow and stopped phases of the post ripe fermentation. Common anomalies include:

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 is too high (20%), should be acid or hypoglycemic; or fruit juice malnutrition (including nitrogen, phosphorus less), according to 100 kg of fruit juice plus 20 grams -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.