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The natural occurrence of fermentation means it was probably first observed long ago by humans. [3] The earliest uses of the word "fermentation" in relation to winemaking was in reference to the apparent "boiling" within the must that came from the anaerobic reaction of the yeast to the sugars in the grape juice and the release of carbon dioxide.
Schizosaccharomyces, the only wine yeast that reproduced by fission whereas most wine yeast reproduce by budding. [4] Zygosaccharomyces, very alcohol-tolerant and can grow in wines up to 18% v/v. Additionally this yeast can survive in extremely high sugar levels (as much as 60% w/w or 60 Brix) and is very resistant to sulfur dioxide. [4]
Traditionally known as a vintner, a winemaker is a person engaged in making wine. They are generally employed by wineries or wine companies, although there are many independent winemakers who make wine at home for their own pleasure or small commercial operation. Additionally, winemaking is still carried in traditional ways by families ...
Malolactic fermentation can aid in making a wine "microbiologically stable" in that the lactic acid bacteria consume many of the leftover nutrients that other spoilage microbes could use to develop wine faults. However, it can also make the wine slightly "unstable" due to the rise in pH, especially if the wine already was at the high end of ...
Typically a home wine maker is receiving the bounty of their own orange tree or from a neighbors tree. The wine can be difficult to make because the fruit is very acidic, and the pH must be adjusted up. Further complications are encountered by a type of Penicillium mold that can stop the fermentation and spoil the wine.
Wine is an alcoholic drink made from fermented fruit. Yeast consumes the sugar in the fruit and converts it to ethanol and carbon dioxide, releasing heat in the process. Wine is most often made from grapes, and the term "wine" generally refers to grape wine when used without any qualification.
Palm wine, known by several local names, is an alcoholic beverage created from the sap of various species of palm trees such as the palmyra, date palms, and coconut palms. [1] [2] It is known by various names in different regions and is common in various parts of Africa, the Caribbean, South America, South Asia, Southeast Asia, and Micronesia.
During the brewing process, microbial spoilage can lead to the deterioration of wine quality and taste, making it unhygienic and unacceptable to consumers. [5] The main bacterial groups are yeast, candida and Hanseniaspora. [5] In addition, microbial diseases of wine are mainly caused by yeast, lactobacillus and acetic acid bacteria. [6]