Progress and strategy on the reason of slow and stuck fermentation of icewine

Authors

MA Xinjuan, School of Biological Engineering, Dalian Polytechnic University, Dalian, Liaoning 116034, China
SUN Yumei, School of Biological Engineering, Dalian Polytechnic University, Dalian, Liaoning 116034, China
XIE Shiyi, School of Biological Engineering, Dalian Polytechnic University, Dalian, Liaoning 116034, China

Abstract

Icewine fermentation would face with many challenges of slow and stuck fermentation, which would cause some problems in the processing and its quality. The reasons causing slow and stuck fermentation and the relative changes of main icewine composition were reviewed. The main reasons for the slow and stuck fermentation of ice wine was found to be the unsuitable composition and the improper fermentation process, and the corresponding strategies for solving the problems were also proposed.

Publication Date

7-28-2019

First Page

215

Last Page

219

DOI

10.13652/j.issn.1003-5788.2019.07.041

Recommended Citation

Xinjuan, MA; Yumei, SUN; and Shiyi, XIE (2019) "Progress and strategy on the reason of slow and stuck fermentation of icewine," Food and Machinery: Vol. 35: Iss. 7, Article 41.
DOI: 10.13652/j.issn.1003-5788.2019.07.041
Available at: https://www.ifoodmm.cn/journal/vol35/iss7/41

References

[1] 李景明, 马丽艳, 杨丽丽. 冰葡萄酒及生产工艺[J]. 中外食品, 2005(11): 39-41.
[2] NURGEL C, PICKERING G, INGLIS D L. Sensory and chemical characteristics of Canadian icewines[J]. J Sci Food Agric, 2004, 84(13): 1 675-1 684.
[3] 钟宝. 北冰红山葡萄酒酿造工艺响应面优化[J]. 食品研究与开发, 2017, 38(1): 87-90.
[4] 谢诗怡. 解决冰酒发酵迟滞问题的实验研究[D]. 大连: 大连工业大学, 2018: 2-6.
[5] 李华, 王华, 袁春龙, 等. 葡萄酒工艺学[M]. 北京: 科学出版社, 2007.
[6] NAVARRO-AVINO J P, PRASAD R, MIRALLES V J, et al. A proposal for nomenclature of aldehyde dehydrogenases in Saccharomyces cerevisiae and characterization of stress-inducible ALD2 and ALD3 genes[J]. Yeast, 1999, 15(1): 842-929.
[7] 杜文华. 发酵条件对冰葡萄酒酵母生长及冰酒品质的影响[D]. 湘潭: 湘潭大学, 2013: 18-22.
[8] HOWELL G. Overcoming stuck ferments and other winemaking dilemmas[J]. Australian & New Zealand Grapegrower & Winemaker, 2015, 698(1): 68-69.
[9] KENNETH M, MCMAHON V, JESSE D, et al. Trained and consumer panel evaluation of sparkling wines sweetened to brut or demi sec residual sugar levels with three different sugars[J]. Food Research International, 2017, 99(Part 1): 173-189.
[10] ZINNAI A, VENTURI F, SANMARTIN C, et al. A mathematical model to evaluate the kinetics of D-glucose and D-fructose fermentations by saccharomyces bayanus at increasing ethanol concentrations[J]. South African Journal of Enology and Viticulture, 2014, 35(1): 114-124.
[11] BOUDREAU I V, THOMAS F, SEAN F, et al. Free amino nitrogen concentration correlates to total yeast assimilable nitrogen concentration in apple juice[J]. Food Science & Nutrition, 2018, 6(1): 119-123.
[12] 郭在力, 栾静, 孙玉梅. 可同化氮对葡萄酒发酵影响的研究进展[J]. 中国酿造, 2016, 35(4): 19-23.
[13] BELY M, RINALDL A, DUBOURDIEU D. Influence of assimilable nitrogen on volatile acidity production by Saccharomyces cerevisiae, during high sugar fermentation[J]. Journal of Bioscience & Bioengineering, 2003, 96(6): 507-512.
[14] 王凤梅. 我国冰葡萄酒的现状及其发展[J]. 现代农业, 2016(11): 107.
[15] SOMMER S, WEGMANN-HERR P, WACKER M, et al. Rationale for a stronger disposition of chardonnay wines for stuck and sluggish fermentation[J]. S Afr J Enol Vitic, 2015, 36(1): 180-190.
[16] 蔡艳青, 齐显尼, 齐奇, 等. 敲除MIG1和SNF1基因对酿酒酵母共利用葡萄糖和木糖的影响[J]. 生物工程学报, 2018, 34(1): 54-67.
[17] CRPIN L, TRUONG N, BLOEM A, et al. Management of multiple nitrogen sources during wine fermentation by saccharomyces cerevisiae[J]. Appl Environ Microbiol, 2017, 83(5): 3 831-3 837.
[18] PAULINE S, STPHANIE R, ISABELLE S, et al. Impact of the timing and the nature of nitrogen additions on the production kinetics of fermentative aromas by Saccharomyces cerevisiae during winemaking fermentation in synthetic media[J]. Food Microbiology, 2018, 76(1): 29-36.
[19] PASQUALE R, CARMEN B, CRISTINA D C, et al. Pesticide residues and stuck fermentation in wine: New evidences indicate the urgent need of tailored regulations[J]. Fermentation, 2019, 5(1): 23-29.
[20] 孙悦. 不同氮素水平对酿酒酵母混合发酵特征的影响及其代谢物研究[D]. 陕西: 西北农林科技大学, 2016: 32-38.
[21] PULIGUNDLA P, SMOGROVICOVA D, OBULAM V, et al. Very high gravity (VHG) ethanolic brewing and fermentation: a research update[J]. Journal of Industrial Microbiology and Biotechnology, 2011, 38(1): 1 133-1 144.
[22] 裴广仁, 李记明, 于英, 等. 冰葡萄酒中高含量挥发酸的影响因素分析[J]. 食品与发酵工业, 2014, 40(3): 58-62.
[23] 刘文玉. 北冰红冰葡萄酒优化发酵工艺的研究[J]. 酿酒, 2018, 45(4): 115-116.
[24] DANIEL J, MARGARET C, HENNIE J, et al. Impact of yeast strain on the production of acetic acid, glycerol, and the sensory attributes of ice wine[J]. American Journal of Enology and Viticulture, 2004, 55(4): 371-378.
[25] BELY M, STOECKLE P, MASNEUF-POMARDE I, et al. Impact of mixed Torulaspora delbrueckii-Saccharomyces cerevisiae culture on high-sugar fermentation[J]. International Journal of Food Microbiology, 2008, 122(1): 312-320.
[26] 李忠岷. 浅谈高温对细胞膜的影响[J]. 文理导航: 教育研究与实践, 2018(1): 114.
[27] WANG Bin, LIU Gao-li, BALAMURUGAN V, et al. Apatite nanoparticles mediate intracellular delivery of trehalose and increase survival of cryopreserved cells[J]. Cryobiology, 2019, 86(1): 103-110.
[28] 顾国贤. 酿造酒工艺学[M]. 北京: 中国轻工业出版社, 1996.
[29] 赵光鳌, 王金山, 顾国贤. 果酒酿制[M]. 北京: 中国轻工业出版社, 1987: 8-17.
[30] 刘学强, 钱泓, 周正, 等. 低产高级醇葡萄酒酵母菌株的筛选[J]. 食品与发酵工业, 2016, 42(3): 73-78.
[31] 唐柯, 王蓓, 马玥, 等. 不同酵母与温度发酵的威代尔冰葡萄酒有机酸分析[J]. 食品与发酵工业, 2015, 41(8): 153-158.
[32] 逄晓薇, 孙辉, 武锋, 等. 两种葡萄酒中二氧化硫检测方法研究[J]. 酿酒科技, 2018(6): 91-94.
[33] 苏昊, 何志刚, 李维新, 等. 游离二氧化硫与葡萄酒氧化褐变及氧化还原电位的相关性分析[J]. 食品与发酵工业, 2019, 45(3): 12-17.
[34] 杨华峰, 杜文华, 刘忠义. 初始含糖量和二氧化硫对冰红酒挥发酸的影响[J]. 食品工业科技, 2013, 34(3): 177-179.
[35] 高年发. 葡萄酒生产技术[M]. 北京：化学工业出版社, 2012: 99-100.
[36] OCHANDO T, MOURET J R, HUMBERT-GOFFARD A, et al. Impact of initial lipid content and oxygen supply on alcoholic fermentation in champagne-like musts[J]. Food Research International, 2017, 98(1): 87-94.
[37] PIGEAUI G M, BOZZA E, KAISER K, et al. Concentration effect of riesling icewine juice on yeast performance and wine acidity[J]. Journal of Applied Microbiology, 2007, 103(5): 1 691-1 698.
[38] ROLLERO S, BLOEM A, ORTIZ-JULIEN A, et al. Fermentation performances and aroma production of non-conventional wine yeasts are influenced by nitrogen preferences[J]. FEMS Yeast Res, 2018, 1(1): 1-29.
[39] TESNIERE C, BRICE C, BLONDIN B. Responses of Saccharomyces cerevisiae to nitrogen starvation in wine alcoholic fermentation[J]. Applied Microbiology and Biotechnology, 2015, 99(17): 7 025-7 034.
[40] CHILDS B C, BOHLSCHEID J C, EDWARDS C G. Impact of available nitrogen and sugar concentration in musts on alcoholic fermentation and subsequent wine spoilage by brettanomyces bruxellensis[J]. Food Microbiology, 2015, 46: 604-609.
[41] YAMAOKA C, KURITA O, KUBO T. Improved ethanol tolerance of Saccharomyces cerevisiae in mixed cultures with Kluyveromyces lactis on high-sugar fermentation[J]. Microbiological Research, 2014, 7(3): 1-8.
[42] OSTAPENKO V, TKACHENKO O, IUKURIDZE E, et al. Sensory and chemical attributes of dessert wines made by different freezing methods of Marselan grapes[J]. Ukrainian Food Journal, 2017, 2(6): 278-290.
[43] 刘峻溪, 王俊芳, 韩爱芹, 等. 葡萄酒中酯类物质的生物合成及其影响因素[J]. 酿酒科技, 2016(9): 43-47.
[44] 黄玲. 产区威代尔冰葡萄酒风味特征及非挥发性组分对香气影响的研究[D]. 江苏: 江南大学, 2018: 27-29.
[45] 李记明. 中国冰葡萄酒标准制定中的若干问题探讨[J]. 中外葡萄与葡萄酒, 2007(4): 52-55.
[46] LINDA F, CHRISTIAN E. Diagnosis and rectification of stuck and sluggish fermentations[J]. Am J Enol Vitic, 2000, 51(2): 168-177.