Effects of <i>Saccharomyces cerevisiae</i> A12-2 and BL20 Isolated from Wild Kiwifruit on Quality of Kiwifruit Wine

ZHU Jing; YANG Xiaocong; CHEN Yalan; WANG Shanshan

doi:10.13386/j.issn1002-0306.2022010100

Volume 43 Issue 22

Nov. 2022

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Science and Technology of Food Industry > 2022 > 43(22): 31-38. > DOI: 10.13386/j.issn1002-0306.2022010100

ZHU Jing, YANG Xiaocong, CHEN Yalan, et al. Effects of Saccharomyces cerevisiae A12-2 and BL20 Isolated from Wild Kiwifruit on Quality of Kiwifruit Wine[J]. Science and Technology of Food Industry, 2022, 43(22): 31−38. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022010100.

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Effects of Saccharomyces cerevisiae A12-2 and BL20 Isolated from Wild Kiwifruit on Quality of Kiwifruit Wine

College of Food Science, Xinyang Agriculture and Forestry University, Xinyang 464000, China

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Received Date: January 13, 2022
Available Online: September 18, 2022

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Abstract

Abstract

Using kiwifruit as raw material, the dominant yeast for fermenting wild kiwifruit wine was identified. The wines were fermented by obtained Saccharomyces cerevisiae (S. cerevisiae) A12-2 and BL20 and two commercial yeasts, respectively. Their experimental conditions and processes were the same. The product characteristics of wild kiwifruit wines fermented by S. cerevisiae A12-2 and BL20 were analyzed by the physicochemical properties, including total acid, alcohol content, V_C, volatile aroma components and sensory evaluation scores, during pre- and post-fermentation. The results showed that compared with the commercial yeasts, the fermentation abilities of S. cerevisiae A12-2 and BL20 were better, especially the kiwifruit wine fermented by BL20 with the most content of V_C and the best flavor. Its contents of total acid, soluble solid, V_C, pH, alcohol were 18.16 g/L, 8.5°Brix, 95.4 g/L, 3.72, 13.7%vol, respectively. The contents of ethyl hexanoate, ethyl butyrate, butyl acetate, ethyl lactate and hexanol were 1.80, 28.5, 0.25, 2.00 and 1.66 mg/L, respectively. The score of sensory evaluation was 86. It was preliminarily indicted that S. cerevisiae BL20 from wild kiwifruit is more suitable for fermenting kiwifruit wine.
- Saccharomyces cerevisiae,
- commercial yeast,
- kiwifruit wine,
- physicochemical properties,
- sensory evaluation

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