Screening and fermentation characteristics of yeast strains for bayberry wine from Jinzhou of Hunan

Authors

YANG Xiulian, Longping Branch, Graduate School of Hunan University, Changsha, Hunan 410125, China; Hunan Agricultural Products Processing Institute, Hunan Academy of Agricultural Sciences, Changsha, Hunan 410125, China
LIU Wei, Hunan Agricultural Products Processing Institute, Hunan Academy of Agricultural Sciences, Changsha, Hunan 410125, China; Hunan Key Lab of Fruits＆ Vegetables Storage, Processing, Quality and Safety, Changsha, Hunan 410125, China
LIN Shuhua, Hunan Agricultural Products Processing Institute, Hunan Academy of Agricultural Sciences, Changsha, Hunan 410125, China; Hunan Key Lab of Fruits＆ Vegetables Storage, Processing, Quality and Safety, Changsha, Hunan 410125, China
CHEN Wanneng, Hunan Jingzhou Xiang Baishi Wine Co., Ltd., Huaihua, Hunan 418400, China
ZHANG Juhua, Longping Branch, Graduate School of Hunan University, Changsha, Hunan 410125, China; Hunan Agricultural Products Processing Institute, Hunan Academy of Agricultural Sciences, Changsha, Hunan 410125, China; Hunan Key Lab of Fruits＆ Vegetables Storage, Proc

Abstract

In order to select excellent strains for the fermentation of Chinese bayberry wine in Hunan province, 172 strains of yeast were isolated from fruits, leaves and soil of bayberry in different arbutus orchard. The three strains with excellent comprehensive performance were screened at four levels by chromogenic method, duchenne tube method, sugar fermentation method and bayberry wine fermentation method. It was identified as Saccharomyces cerevisiae RY1, Hanseniaspora opuntiae DY5 and Hanseniaspora pseudoquilliermondii JW14 by morphology and molecular biology. Through fermentation performance studies, it was found that all 3 yeasts were able to withstand an environment with a soluble solid content (SSC) of 32%, an SO₂ addition of 200 mg/L, an alcohol content of 16% Vol, and a pH of 2.0. RY1 yeast has strong fermentation performance and tolerance. It is suitable for fermenting bayberry wine. DY5 and JW14 yeast have good aroma-producing ability, and it is suitable for auxiliary fermentation to enhance the aroma of bayberry wine.

Publication Date

3-28-2019

First Page

41

Last Page

47,62

DOI

10.13652/j.issn.1003-5788.2019.03.007

Recommended Citation

Xiulian, YANG; Wei, LIU; Shuhua, LIN; Wanneng, CHEN; and Juhua, ZHANG (2019) "Screening and fermentation characteristics of yeast strains for bayberry wine from Jinzhou of Hunan," Food and Machinery: Vol. 35: Iss. 3, Article 7.
DOI: 10.13652/j.issn.1003-5788.2019.03.007
Available at: https://www.ifoodmm.cn/journal/vol35/iss3/7

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