E ISSN: 2583-049X
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International Journal of Advanced Multidisciplinary Research and Studies

Volume 2, Issue 3, 2022

Biochemical Changes in Main and Auxiliary Fermentation in Wine Technology



Author(s): Hoang Thi Thu Hoan

Abstract:

Wine is an alcoholic beverage (content from 5 to 13) fermented from ripe fruit with a distinctive flavour. The winemaking process goes through many complex stages in which primary fermentation and secondary fermentation are central processes. The yeasts used for these two processes are Saccharomyces cerevisiae and several other yeasts of the same Saccharomyces family. Under the influence of yeast and suitable technological conditions, the sugars and nutrients in the grapes are converted into ethanol and aromatic compounds specific to each grape wine. At the same time, in this process, harmful compounds are also removed.


Keywords: Wine, Grapes, Saccharomyces Cerevisiae, Primary Fermentation, Secondary Fermentation

Pages: 224-228

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