PRELIMINARY ON THE FERMENTATION OF THREE-LEAF CAYRATIA (CAYRATIA TRIFOLIA L.) WINE USING SACCHAROMYCES CEREVISIAE YB3K AT ROOM TEMPERATURE

Đoàn Thị Kiều Tiên; Đặng Lê Khoa; Huỳnh Thị Ngọc Mi; Huỳnh Xuân Phong; Nguyễn Ngọc Thạnh; Bùi Hoàng Đăng Long; Hà Thanh Toàn; Ngô Thị Phương Dung

doi:10.34238/tnu-jst.6104

PRELIMINARY ON THE FERMENTATION OF THREE-LEAF CAYRATIA (CAYRATIA TRIFOLIA L.) WINE USING SACCHAROMYCES CEREVISIAE YB3K AT ROOM TEMPERATURE

About this article

Received: 03/06/22 Revised: 05/08/22 Published: 08/08/22

Authors

1. Doan Thi Kieu Tien, Can Tho University of Technology
2. Dang Le Khoa, Can Tho University
3. Huynh Thi Ngoc Mi , Can Tho University of Technology
4. Huynh Xuan Phong, Can Tho University
5. Nguyen Ngoc Thanh, Can Tho University
6. Bui Hoang Dang Long, Can Tho University
7. Ha Thanh Toan, Can Tho University
8. Ngo Thi Phuong Dung, Can Tho University

Abstract

This study was carried out to evaluate the fermentation ability of Saccharomyces cerevisiae YB3K isolated from plum fruits, to determine the suitable fermentation conditions and to assay the preliminary fermentation of that 1 and 5 L. The initial parameters performed were pH 4.5 with the solute content of 20, 24, and 28 °Brix, respectively, and the fermentation temperature were at room temperature (28 - 33°C), 25, and 35°C, the time fermentation was also studied at 7, 9, 11, and 13 days, respectively. Besides, the sensory of the product was also conducted in order to evaluate the sensory quality of three-leaf cayratia wine fermented by YB3K, compared to the previous studies on thermotolerant yeast. The results indicated that YB3K was appropriately fermented with 24° Brix at room temperature (28 - 33°C) for 13 days. In 1 L scale fermentation, three-leaf cayratia wine had ethanol content and the fermentation efficiency of 9.76% v/v and 91.96%, higher than that of 64.52%, and 8.14% v/v on the 5 L scale, respectively.

Keywords

Cayratia trifolia; Ethanol; Saccharomyces cerevisiae YB3K; Three-leaf cayratia wine; Yeast

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DOI: https://doi.org/10.34238/tnu-jst.6104

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