LWT - Food Science and Technology 64 (2015) 1143e1148

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LWT - Food Science and Technology

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Effectiveness of banana additions for completion of stuck and sluggish

fermentation of blueberry wine
Seung-Ho Seo 1, Chang-Su Na 1, Dae-Hwan Youn, Seon-A Yoo, Seong-Eun Park,
Hong-Seok Son*
School of Oriental Medicine, Dongshin University, Naju, Jeonnam, 520-714, Republic of Korea

a r t i c l e i n f o a b s t r a c t

Article history: In this study, we investigated the effect of bananas on improving of sluggish blueberry wine fermen-
Received 16 April 2015 tation. The alcoholic fermentation was carried out with yeast extract, diammonium phosphate, or 2%, 4%,
Received in revised form and 6% banana. The number of viable yeast cells gradually decreased during fermentation and the
2 July 2015
population stabilized at approximately 104 cfu/ml by the end of fermentation. The average ethanol
Accepted 15 July 2015
Available online 17 July 2015
production rate was 1.32e1.68 times faster according to the addition of banana during 20 days of
fermentation. The sugar consumption rate (
Brix/day) was increased 1.30, 1.49 and 1.63-fold by 2%, 4%
and 6% of banana addition, respectively. The wines supplemented with 4% and 6% banana contained
Keywords:
Blueberry wine
61.7 mg/l and 60.8 mg/l of ethyl carbamate, respectively, which was higher than that with 2% banana
Stuck fermentation (54.5 mg/l). Thus, we concluded that 2% banana can be used as a nutritional supplement for yeast to
Sluggish fermentation resolve stuck and sluggish blueberry wine fermentation.
Fermentation kinetics 2015 Elsevier Ltd. All rights reserved.
Banana

1. Introduction
A stuck fermentation is one in which fermentation has ceased
prematurely or the rate of fermentation is considered too low for
practical purposes, thus leaving a higher residual sugar content
than desired in the wines at the end of fermentation (Bisson, 1999).
The principal mechanisms involved in stuck and sluggish fermen-
tations have been elucidated: nitrogen deciency (Bely,
Sablayrolles, & Barre, 1990); thiamine depletion (Bataillon, Rico,
Sablayrolles, Salmon, & Barre, 1996); lack of oxygen (Sablayrolles,
Dubois, Manginot, Roustan, & Barre, 1996); presence of toxic fatty
acids, especially octanoic and decanoic acids (Lafon-Lafourcade,
Geneix, & Ribereau-Gayon, 1984); killer toxins, pesticides, and
high residual fructose (Berthels, Cordero Otero, Bauer, Thevelein, &
Pretorius, 2004).
Many studies have been conducted to identify solutions for
problematic fermentations such as the addition of yeast extract
(Taillandier, Ramon Portugal, Fuster, & Strehaiano, 2007), oxygen
and diammonium phosphate (Blateyron & Sablayrolles, 2001;
Sablayrolles et al., 1996), or active carbon and commercial yeast
* Corresponding author.
E-mail address: hsson@dsu.ac.kr (H.-S. Son).
1
These authors contributed equally to this work.
cell walls (Carrau, Neirotti, & Gioia, 1993). However, once fermen-
tation gets stuck at any stage of its progress, it is difcult to com-
plete fermentation even if the efforts explained above were added
to the problematic fermentation. Stuck fermentations directly
decrease productivity and may reduce wine quality. Indeed, the
resulting wines, which contain high amounts of residual sugar, are
particularly susceptible to microbial spoilage (Maisonnave,
Sanchez, Moine, Dequin, & Galeote, 2013). Despite many im-
provements in the winemaking processes, both stuck and sluggish
fermentations have been major problems in winemaking, resulting
in large losses in the wine industry.
The exact cause of decline of the fermentation rate in blueberry
wines is not yet understood, but stuck fermentation is frequently
observed during the fermentation of blueberry wine. While it takes
approximately 7e10 days to complete alcoholic fermentation in
grape wines, it takes more than 3 weeks to the end of fermentation
in blueberry wines. In our previous study (Seo, Yoo, Park, & Son,
2014), the fermentation rate of blueberry wine decreased in pro-
portion to the amount of water added prior to fermentation, sug-
gesting that nutrient deciency may be a cause of the fermentation
problem, especially with a shortage of assimilated nitrogen. We
then investigated the effect of various yeast nutrients on stuck and
sluggish fermentation of blueberry wine, and we accidentally
found that bananas could be used as a nutritional supplement for
yeast to solve stuck and sluggish blueberry wine fermentation.

http://dx.doi.org/10.1016/j.lwt.2015.07.038
0023-6438/ 2015 Elsevier Ltd. All rights reserved.
1144 S.-H. Seo et al. / LWT - Food Science and Technology 64 (2015) 1143e1148
The aim of the present work is to describe the effects of bananas
on improving sluggish fermentation in blueberry wine. We report
here the statistical consumption rate of glucose and fructose in
must during alcohol fermentation and investigate the kinetic as-
pects related to their conversion into ethanol in order to estimate
the possible causes of stuck and sluggish fermentation in blueberry
wines.
2. Materials and methods
2.1. 1. Blueberry wine making
The Northland cultivar of highbush blueberry (Vaccinium cor-
ymbosum L.) harvested in June 2013 was obtained from
Eumseongblueberryone (Eumseong, Korea). The total soluble solids
(
Brix) of blueberry were measured using a digital refractometer
(PR-32, Atago, Tokyo, Japan) with temperature compensation and
showed 11.4
Brix. The pH of the blueberry determined with a pH
meter (pH-250L, ISTEK, Seoul, Korea) was 2.94, and total acidity as
tartaric acid was 1.33%, which was determined by titration to pH 8.3
with 0.1 N NaOH. The blueberry was crushed manually, and the
same amounts of water were added to the must. Sugar was added
to adjust the must to 24
Brix. After the addition of 100 ppm of
K2S2O5 to the must, Saccharomyces bayanus Lalvin EC1118 (Lalvin,
Montreal, Canada) was used for alcoholic fermentation. Dried
yeasts were rst activated in yeast malt (YM) broth (3 g/l yeast
extract, 10 g/l peptone, 3.0 g/l malt extract, and 10 g/l dextrose,
natural pH) for 48 h to obtain a nal cell count of 2  107 cfu/ml. The
must was distributed into 18 2-L glass bottles, producing six
batches for each of the 5 supplements and control. After the
addition of yeast extract (300 mg/l), diammonium phosphate (DAP,
300 mg/l), and 2%, 4%, and 6% banana (w/v), the alcoholic
fermentation was carried out in 18 glass bottles at 25
C for 38 days.
Bananas were purchased at a fully ripe stage from a local market in
Naju (Korea).
2.2. Yeasts analysis
One milliliter of blueberry must was aseptically transferred to a
conical tube and diluted serially with 9 ml of sterilized saline water
(0.85% NaCl). The yeast count was determined by growing yeast in
YM agar (Difco, Sparks, MD, USA) and by incubating at 30
C for
48 h. Tests were carried out in duplicate, and the results were
expressed as log cfu/ml.
2.3. Sugar analysis
All standards and must samples were ltered through a 0.45 mm
PTFE membrane lter prior to HPLC analysis. The levels of glucose,
fructose, and sucrose were analyzed using a liquid chromatography
(LC) apparatus (LC-10Avp, Shimadzu, Kyoto, Japan) equipped with a
TSKgel amide-80 column (250  4.6 mm, 5 mm; Tosho, Japan) and a
refractive index (RID) detector. The column and detector were
adjusted to a temperature of 35
C. Twenty microliters of blueberry
musts and standards were injected into the column. Elution was
carried out at a ow rate of 1.0 ml/min with 75% acetonitrile as the
mobile phase.
2.4. Ethanol analysis
The ethanol concentrations in the samples were analyzed using
a gas chromatography (GC-17A, Shimadzu, Kyoto, Japan) with a
ame ionization detector. A WAX-10 capillary column (length
30 m  0.25 mm ID, lm thickness 0.25 mm; Supelco, USA) was used
with helium as the carrier gas at a ow rate of 1.0 ml/min. The
injector temperature was 250
C, and the detector temperature was
280
C with a split ratio of 1:20. The GC oven temperature was rst
set to 50
C for 5 min and then increased to 250
C at a rate of 10
C/
min. The sample injection volume was 1 ml and all of the chemical
measurements were repeated 3 times with the average values
reported.
2.5. Ethyl carbamate analysis
GCeMS was carried out with an Agilent 6890 GC-5973MS. Sub-
stances were separated on a DB-5 MS column (length
30 m  0.25 mm ID, lm thickness 5 mm; Stabilwax, USA). The
temperature program was: 50
C hold for 4 min, 5
C/min up to
120
C, hold for 0 min, 15
C/min up to 300
C, and then hold for
5 min. The injector port and mass spectrometer interface line were
heated to 200
C and 250
C, respectively. The carrier gas was helium
with a constant ow rate of 1.0 ml/min and splitless injections were
made with a volume of 1 ml. The primary electron ionization (EI)
mass spectra and the product spectra of the analytes were recorded
in full-scan mode (m/z 62.1) to determine the retention times and
characteristic mass fragments. For quantication, the peak area ra-
tios of the analytes to the internal standard (buthyl carbamate) were
calculated as a function of the concentration of the substances.
2.6. Statistical analysis
Statistical analyses were performed using the SPSS version 14.0
statistical package for Windows (SPSS Inc., Chicago, IL, USA).
ANOVA and Duncan's multiple range tests were applied to the data
to determine signicant differences, and a value of p<0.05 was
considered statistically signicant.
2.7. Chemicals
For the analyses, all chemical reagents were of analytical grade.
Standards of glucose, fructose, sucrose, ethanol, and ethyl carba-
mate were purchased from Sigma (St. Louis, MO, USA).
3. Results
3.1. Inuence of nutrients on yeast growth
We compared the effect of yeast nutrients (yeast extract and
DAP) and different banana concentrations (2, 4, and 6%) on the
growth of commercial wine yeast during fermentation. Each batch
was inoculated with 1% volume of a yeast culture in YM broth, with
a nal cell count of 2  107 cfu/ml. Fig. 1 shows the growth kinetics
of viable yeast cells at different yeast nutrients during alcoholic
fermentation. Blueberry musts contained about 104~106 cfu/ml on
the rst day of fermentation and the concentration remained
steady for about 10 days. After that time, the number of viable yeast
cells in the musts began to decrease, and the populations reached
little more than 104 cfu/ml in all tested samples after 22 days of
fermentation. Although similar, the population growth pattern
displayed by yeast growth in blueberry must without yeast nutri-
ents (control) showed several variations from the tested samples.
The number of viable cells gradually decreased starting from the
rst day of fermentation, and the population stabilized at approx-
imately 5  103 cfu/ml after 22 days of fermentation, indicating that
the early addition of yeast nutrients (DAP and yeast extract) and
banana affected the evolution of yeast during fermentation. In all
cases, the yeast viability was greater than the control starting from
the 12th day of fermentation. Nevertheless, the specic growth rate
did not vary according to different yeast nutrients added prior to
fermentation.
 S.-H. Seo et al. / LWT - Food Science and Technology 64 (2015) 1143e1148 1145

1e+6 (A)
Control
Yeast extract
26
DAP Control
24 Yeast extract
2% banana
DAP
Yeast cell count (cfu/ml)

4% banana
22 2% banana
6% banana
1e+5 4% banana
20 6% banana

18

Brix
16

o
1e+4 14

12

10

1e+3 8
5 10 15 20 25
6
Fermentation time (days) 0 5 10 15 20 25 30 35 40
Fermentation time (days)
Fig. 1. Growth kinetics of viable yeast cells during blueberry must fermentation ac-
cording to the addition of different yeast nutrients.
Yeast extract (300 ppm)
(B) DAP (300 ppm)
7 2% banana
3.2. Sugar consumption 4% banana
6 6% banana
The kinetics of sugar degradation were measured by
Brix
changes of must during fermentation (Fig. 2A). In grams of solute/ 5
100 g of solution (g/g),
Brix is the % of total soluble solids in so-
lution (Son, Hong, Park, Yu, & Lee, 2009). It is the most common 4
unit for sugar content in the wine industry because sugars are the
Brix

3
predominant soluble solids in fruits. The wine without nutrients
o

was considered sluggish fermentation as sugar consumption was

still present at the end of fermentation (38 days). All nutrients
showed positive effects on sluggish fermentation, but to varying
degrees. 6% banana and DAP additions had strong effects on
improving the sluggish fermentation, followed by 4% banana, 2%
banana, and yeast extract addition, respectively. As the fermenta-
tion progressed, the differences in
Brix between the tested sam-
ples and the control increased and peaked at 18e22 days of
fermentation (Fig. 2B). The gap in sugar contents between the
musts with and without nutrients decreased to 1
Brix at the end of
fermentation (38 days), as the remaining sugars were consumed by
yeast. Blateyron and Sablayrolles (2001) determined that stuck
and sluggish fermentations occur when the fermentation rate
dramatically decreases at the end of fermentation while slow
fermentations are characterized by a low fermentation rate
throughout the process. According to this standard, blueberry wine
fermentation could be dened as slow fermentation because most
of the sugar was consumed at the end of fermentation.
The time courses of glucose and fructose concentrations during
the fermentation of blueberry musts are shown in Fig. 3. These
results conrmed that, except for the control, glucose was
completely exhausted after 30 days of fermentation and fructose
was depleted to the lowest level at 38 days. Namely, the con-
sumption rate of glucose was more rapid than that of fructose.
Regarding the sugar consumption proles, 6% banana addition was
the most effective, and 2% banana addition had a weak effect on the
sluggish fermentation. Using a maximum of 1 g/l of combined
glucose and fructose as indicators for complete alcoholic fermen-
tation (Pan, Jussier, Terrade, Yada, & Mira de Ordun ~ a, 2011), only
wines supplemented with 6% banana could be considered
completely fermented at 24 days of fermentation.
3.3. Production of ethanol
Fig. 4 demonstrates the time course of ethanol concentration in
2
1
0
0 5 10 15 20 25 30 35 40
Fermentataion time (days)
Fig. 2. The kinetics of sugar consumption (A) and the gap in sugar contents (B) during
blueberry must fermentation according to the addition of different yeast nutrients.
all cases. In general, the amount of sugar consumed by yeast is
proportional to the alcoholic concentration of the must. Similarly,
as seen in Figs. 2 and 3, the ethanol yield rate was proportional to
the sugar consumption rate during fermentation. However, unlike
general grape wine fermentation, a linear correlation was observed
between fermentation time and ethanol production, especially at
the middle stage of fermentation. Based on the measured ethanol
concentration over 20 days of fermentation, 6 linear plots (data not
shown) were constructed with strong correlation (coefcient of
determination, r2 0.975e0.998). Therefore, the equations can be
used to estimate the ethanol concentration of fermenting blueberry
wines. Although a difference in ethanol production rate during
fermentation was observed, the nal ethanol concentrations in
wines were similar for all samples and ranged from 12.3 to 13.2%.
3.4. Kinetics of fermentation
The effect of yeast nutrients and bananas on the fermentation
kinetics over 20 days of fermentation was studied (Table 1). The
results conrmed that sugars were slowly exhausted in the control,
thus indicating a decit in yeast nutrients. In most of the cases,
sugar consumption and ethanol production rates were enhanced by
1146 S.-H. Seo et al. / LWT - Food Science and Technology 64 (2015) 1143e1148

(A) nutrient supplementation. The sugar consumption rate (
Brix/day)

14 was increased 1.43 and 1.57-fold by yeast extract and DAP addition,
respectively. For bananas, the decreased
Brix/day was proportional
Control
12 Yeast extract (300 ppm) to the added banana weight. The ethanol production rate was also
DAP (300 ppm) increased by adding nutrients. In particular, the average ethanol
10 2% banana
production rate was 1.32e1.68 times faster with the additions of
Glucose contents (%)

4% banana
6% banana banana prior to fermentation. These data suggest that the likeli-
8 hood of stuck and sluggish fermentation of blueberry wine could be
improved by the addition of banana. Although the ethanol con-
6
centrations increased in proportion to the amount of banana added
4 before fermentation, the rate of increase in ethanol production
decreased.
2 The residual glucose and fructose levels after 20 days of
fermentation are shown in Table 1. In most cases, the residual
0 fructose level was higher than the residual glucose level. The re-
sidual glucose level decreased by 0.44e1.87% compared to 3.87% in
0 5 10 15 20 25 30 35 40
the control. A low level of fructose was also observed in the musts
with yeast nutrients and banana. We then calculated the residual
Fermentation time (days)
glucose/residual fructose after 20 days of fermentation. Generally,
(B) the consumption of glucose by yeast is slightly faster than fructose
12 during fermentation, causing the ratio of glucose/fructose to
Control
Yeast extract (300 ppm)
decrease gradually (Berthels.et al., 2004). According to Tronchoni,
DAP (300 ppm) Gamero, Arroyo-Lo pez, Barrio, and Querol (2009), yeasts with a
10
2% banana high fructose consumption capability are very important for solving
4% banana
problems associated with sluggish or stuck fermentations.
Fructose contents (%)

8 6% banana

3.5. The effect of banana on sluggish fermentation

6

The effect of banana additions on ethanol production in blue-

4 berry wines after 20 days of fermentation is shown in Fig. 5. The
levels of ethanol in wines containing 2%, 4% and 6% of banana were
2 1.32e1.68 times higher than that of the control. Residual sugar in
musts was decreased and ethanol production was increased in
0 proportion to the amount of banana added. These data suggest that
the likelihood of stuck and sluggish fermentation in blueberry wine
could be improved by the addition of banana. Although the ethanol
0 5 10 15 20 25 30 35 40
concentrations increased in proportion to the amount of banana
Fermentation time (days) added before fermentation, the slope decreased. Different amounts
of banana could be used as a nutritional supplement for yeast to
Fig. 3. The time course of glucose (A) and fructose (B) concentrations during blueberry
solve stuck and sluggish blueberry wine fermentation.
must fermentation according to the addition of different yeast nutrients.

3.6. Inuence of nutrients on ethyl carbamate (EC) production

EC contents of blueberry wines at 0, 4 and 38 days of fermen-

tation are shown in Table 2. EC was not detected in the initial musts
14
of blueberry. EC increased during alcohol fermentation, and EC
content in blueberry must after 38 days of fermentation was in the
12 44.2e61.7 mg/l range. It was signicantly inuenced by the nutri-
ents added before fermentation with the exception of yeast extract.
10 The wines supplemented with 4% and 6% banana contained 61.7 mg/
l and 60.8 mg/l of EC, respectively, which was higher than that with
Ethanol (%)

8 DAP (51.1 mg/l). These results suggest that EC formation can be

increased by the supplements added before fermentation.
6
Control
Yeast extract (300 ppm)
4. Discussion
4 DAP (300 ppm)
2% banana Generally, once yeast adaptation is complete, the population of
4% banana
2 6% banana
viable yeast cells rapidly increases until conditions become unfa-
vorable. According to Gutierrez et al., (2012), successful adaptation
leads to the growth or exponential phase in which the culture in-
0
0 5 10 15 20 25 30 35 40 creases from 106 cfu/ml (inoculated population) to approximately
108 cfu/ml. However, in this study, the number of viable yeast cells
Fermentation time (days)
in blueberry musts began to decrease gradually in all samples, and
Fig. 4. The time course of ethanol concentration during blueberry must fermentation the population reached 103~104 cfu/ml at the end of fermentation
according to the addition of different yeast nutrients. (38 days). Namely, the log phase was not detected, and the
 S.-H. Seo et al. / LWT - Food Science and Technology 64 (2015) 1143e1148 1147

Table 1
Global characteristics of blueberry must with different yeast nutrients after 20 days of fermentation.

Samples Soluble solids Ethanol Residual Residual Residual glucose/residual

(
Brix/day) (%/day) glucose (%) fructose (%) fructose (g/g)

Control 0.49 0.34 3.87 6.85 0.56

Yeast extract (300 ppm) 0.70 0.49 1.10 3.37 0.33
DAP (300 ppm) 0.77 0.54 0.50 2.14 0.23
2% banana 0.64 0.45 1.87 4.69 0.40
4% banana 0.73 0.53 0.84 2.77 0.30
6% banana 0.80 0.57 0.44 1.53 0.29

16 12 Another study reported that optimum levels of YAN for the

completion of fermentation are in the range of 400e500 mg/l
15 (Henschek & Jiranek, 1993). Under most circumstances, the prin-
11
cipal grape juice contains sufcient nitrogen for fermentation.
14
However, according to a study (Bely, Rinaldi, & Dubourdieu, 2003),
10
several conditions such as nitrogen deciency in the vineyard,

Ethyl alcohol (%)

13
Brix (%)

Brix (%) clarication, and some grape varieties (Chardonnay and Colom-
12 Alcohol (%) 9 bard) can limit or diminish the YAN of the juice.
Adding nitrogen to musts containing insufcient levels is
11
8 extremely useful for achieving good fermentation kinetics. Most
10 nitrogen supplementation is carried out with ammonium salts
(sulfate or phosphate) (Gutie rrez et al., 2012). In this study, the
7
9 addition of DAP (300 mg/l) showed strong effects on the sluggish
fermentation of blueberry wines, thus suggesting that nitrogen
8 6
control 2%-B 4%-B 6%-B deciency in blueberry must was the cause of the sluggish
fermentation. The correct timing for DAP addition appears to be
Fig. 5. Sugar and ethanol concentrations of blueberry must after 20 days of fermen- controversial and varied from the beginning of fermentation to
tation according to the addition of different amounts of banana. halfway through fermentation. It is well established that the
addition of DAP helps to complete sluggish fermentations, espe-
cially when added halfway through fermentation. According to
stationary and decline phase were atypically long during the
Sablayrolles et al. (1996), adding nitrogen at the halfway point of
fermentation of blueberry musts. It is worth nothing that from the
fermentation was the most effective approach for the completion of
12 days of fermentation, the addition of yeast nutrients maintained
the fermentation whereas initial addition had little favorable effect
the long stationary phase following the decline phase, thus indi-
on completion. Blateyron and Sablayrolles (2001) also reported that
cating that nitrogen shortages affected the ability of the yeast to
all problems with stuck and sluggish fermentation were solved by
multiply during fermentation.
supplying 7 mg/l oxygen and 300 mg/l DAP at the halfway of the
In a previous study, we observed that the sugar consumption
fermentation. On the other hand, Jiranek, Langridge, and Henschke
rates of blueberry must decreased in proportion to the amount of
(1995) reported that earlier additions could be valuable to stop
water added prior to fermentation (Seo et al., 2014). These results
hydrogen sulde production and prevent stuck fermentation in
suggested that a nutrient deciency may be the cause of the slug-
cases with signicant nitrogen deciency. Nevertheless, the addi-
gish fermentation of blueberry wine rather than toxic substances
tion of DAP to prevent sluggish or stuck fermentation might have a
inhibiting the growth of yeast. In particular, nitrogen is the most
negative impact on the wine stability and quality, such as lower
important growth-limiting substrate during wine fermentation
synthesis of higher alcohols or microbial instability, if the residual
(Varela, Pizarro, & Agosin, 2004), and its deciency represents one
concentration of ammonium is too high (Taillandier et al., 2007).
of the main causes of stuck or sluggish fermentations (Bisson,
Moreover, excessive nitrogen levels in wines are suspected to be
1999). Agenbach (1977) reported that the amount of total yeast
involved in the formation of EC, which presents potential toxicity
assimilable nitrogen (YAN) sufcient for full completion of rez Lepe, Lombardero, & Garca del
for human health (Uthurry, Sua
fermentation in grape wine was shown to be at a level of 140 mg/l.
Hierro, 2007).
Vitamins are also considered crucial growth factors for yeast
fermentation. Although the concentration range of vital vitamins in
Table 2 grape juice is much higher than the deciency level, natural con-
Ethyl carbamate (EC) contents of blueberry must after 0, 4, and 38 days of centrations do not necessarily correspond with optimal concen-
fermentation. trations. According to Ough, Davenport, and Joseph (1989), the
Samples Ethyl carbamate (mg/l) elimination of certain vitamins including inositol, pantothenate,
0 day 4 days 38 days
pyridoxine, thiamine, and biotin reduced the fermentation rate and
a ab
the number of viable yeast cells, suggesting that supplementing
Control ND 12.1 1.9 44.2 2.1a
must with certain vitamins could be effective for ensuring yeast
Yeast extract (300 ppm) ND 22.9 2.9c 45.7 1.4a
DAP (300 ppm) ND 21.6 0.7c 51.1 1.2b development and alcoholic fermentation. Medina, Boido,
2% banana ND 16.5 1.4b 54.5 2.3b Dellacassa, and Carrau (2012) reported that the addition of DAP
4% banana ND 21.0 2.9c 61.7 5.7c and vitamin mix was most effective in preventing stuck fermen-
6% banana ND 23.9 0.4c 60.8 2.5c tations. Unlike DAP, yeast extract, made of dead yeast cells, can be
a
ND, not detected. added to ensure the supplementation of yeast nutrients that might
b
MeanSD (n 3). Means with each row followed by different letters are be scarce including not only nitrogen but also vitamins and
signicantly different at p < 0.05.
1148 S.-H. Seo et al. / LWT - Food Science and Technology 64 (2015) 1143e1148
minerals. Preventive measures against stuck and sluggish fermen-
tations are taken in many wineries with the addition of yeast
extract at a concentration range of 100e200 mg/l (Margalit, 2004).
In the present study, the sugar consumption rate was lower in
wines to which yeast extract was added than in wines to which DAP
was added, demonstrating that vitamins in yeast extract had no
effect on the fermentation rate or yeast growth.
Banana is rich in vitamin A, B-vitamins and ascorbic acid. Po-
tassium is the most abundant mineral present in the edible portion
of banana, followed by magnesium, calcium, and phosphorus
(Mohapatra, Mishra, & Sutar, 2010). Ripe banana pulp contains
approximately 1.1 g of protein, 2.6 mg of biotin, 0.04 mg of thiamin,
and 0.28 mg of pantothenate in total per 100 g of fresh pulp
(Aurore, Parfait, & Fahrasmane, 2009). In the present study, the
sugar consumption rate increased in proportion to the amount of
banana added prior to fermentation, which suggests that the
addition of banana affected the growth of yeast during fermenta-
tion. However, no studies have reported that banana was used to
prevent stuck or sluggish fermentation. Although it is difcult to
identify the causes of the slow-down of blueberry wine fermen-
tation, the addition of banana supplement seems to be effective at
accelerating the fermentation and preventing it from becoming
stuck with unwanted residual sugar.
Ammonium addition inhibits arginine and alanine uptake, and
therefore, they inhibit its degradation to form urea (Henschke &
Ough, 1991). Changes in the nitrogen uptake pattern inuence
the production of urea, which is the major precursor of the
carcinogen EC (Adams & van Vuuren, 2010). It is generally known
that ammonia addition to the fermenting juice would reduce po-
tential EC formation. However, Ough, Crowell, and Mooney (1988)
reported that excessive nitrogen additions may lead to the pres-
ence of non-assimilated residual nitrogen at the end of fermenta-
tion, therefore leading to EC accumulation in wine. Banana addition
could change the likelihood of EC formation due to excessive ni-
trogen addition. In this study, the addition of DAP and banana to the
must increased EC formation. Therefore, it is important to know the
nitrogen content of musts and the nitrogen requirement for the
completion of fermentation in order to avoid excessive
supplementation.
5. Conclusion
This research is the rst report to provide the effects of bananas
on improving sluggish fermentation in blueberry wine. The present
study revealed that early addition of yeast nutrients and bananas
affects the evolution of yeast during fermentation. It was inter-
esting to note that the residual sugar in musts decreased and
ethanol production rate increased in proportion to the amount of
banana added prior to fermentation. These data suggested that the
likelihood of stuck and sluggish fermentation in blueberry wine can
be improved by banana addition. This study further demonstrates
the cause of the sluggish fermentation of blueberry wine and how
bananas function in the evolution of yeast.
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wine. American Journal of Enology and Viticulture, 61, 125e129.
Agenbach, W. A. (1977). A study of must nitrogen contents in relation to incomplete
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