Conventionally, winemaker adds rehydrated years (usually Saccharomyces, for more control as soon as the fruit is in the fermenter. Wine yeast (and mead yeast) can play an important role in flavor development. S. cerevisiae is the most common yeast used to carry out alcoholic fermentations in wine production.
The fermentation of blueberry compound wine is affected by many factors, such as initial pH value and sugar content, yeast inoculation, fermentation temperature, fermentation duration, etc.
The fermentation process of blueberry wine can be divided into a main and secondary fermentation stage. Fermentation takes roughly two to three weeks to complete fully, but the initial ferment will finish within seven to ten days.
During main fermentation, yeast propagate and produce ethanol. This dynamic stage also results in the degradation, transformation, generation of new substances and chemical byproducts.
The post fermentation process is predominantly an odor improvement stage during which lactic acid bacteria (LAB) degrade malic acid to produce lactic acid and catalyze additional chemical reactions which influence the aroma of the wine. It helps to let the wine finish anaerobically fermenting, naturally clear, and bulk age. The secondary fermentation process can take anywhere from three months to a year.
Blueberry wine fermentation
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