SELECTION OF YEAST AND OPTIMIZATION OF WINE PRODUCTION FROM NAM ROI POMELO (Citrus grandis L.) | Phong | TNU Journal of Science and Technology

SELECTION OF YEAST AND OPTIMIZATION OF WINE PRODUCTION FROM NAM ROI POMELO (Citrus grandis L.)

About this article

Received: 19/02/21                Revised: 13/07/21                Published: 16/07/21

Authors

1. Huynh Xuan Phong Email to author, Can Tho University
2. Nguyen Thi Khanh Vi, Can Tho University
3. Mai Thuy Vy, Can Tho University
4. Luu Minh Chau, Can Tho University
5. Bui Hoang Dang Long, Can Tho University
6. Nguyen Ngoc Thanh, Can Tho University

Abstract


Nam Roi pomelo (Citrus grandis L.) is a common fruit grown in the Mekong Delta that is traditionally famous for its delicious taste and a variety of healthy nutrients. The objective of this study was to select a suitable commercial yeast strain for the application in Nam Roi grapefruit wine fermentation. This study optimized the fermentation conditions according to the response surface method including yeast concentrations, dry matter contents and pH levels. As a result, Saccharomyces cerevisiae BV818 was selected to have the best fermentation ability among 7 commercial yeast strains. Grapefruit wine was fermented from S. cerevisiae BV818 yeast with initial blending of 30°Brix, pH 5.0 and 0.04% yeast inoculation at ambient temperature (28-32°C) in 9 days in which ethanol content reached 13.24% (v/v). The product had an aroma and evenly bright yellow color that was typical for grapefruit wine products.

Keywords


Nam Roi pomelo; Citrus grandis; Ethanol fermentation; Pomelo wine; Saccharomyces cerevisiae

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DOI: https://doi.org/10.34238/tnu-jst.4014

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