|Table of Contents|

Effect of Four Different Yeast Strains on Passion Raspberry Wine Brewing(PDF)

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2019年22
Page:
114-120
Research Field:
Publishing date:

Info

Title:
Effect of Four Different Yeast Strains on Passion Raspberry Wine Brewing
Author(s):
CHEN Qing; ZONG Wei; SUN Mingyue; YANG Lin; WANG Hongmei; ZHANG Lihua
(College of Life Sciences，Zaozhuang University，Zaozhuang，Shandong 277160)
Keywords:
Saccharomyces cerevisiae; red raspberry; ellagic acid; raspberry ketone
PACS:
-
DOI:
10.11937/bfyy.20191091
Abstract:
In order to select an optimal yeast strain for fermentation production of wine from raspberry (Rubus corchorifolius),four commercial Saccharomyces cerevisiae yeast strains (BV818,D254,71B and L2323) were evaluated.Through the analysis of sensory evaluation,total sugar content,alcohol content,the ellagic acid content and raspberry ketone content of fermented wine,an optimal yeast was selected.After 15 days of fermentation,the alcohol in all wines were more than 11% vol,and the wine of D254 yeast had the highest alcohol value 13.7%±0.4%；the wine of 71B yeast had the lowest alcohol value 11.9%±0.9%.The ellagic acid content of fermented wine of 71B and L2323 showed increased,while the wine of BV818 and D254 decreased.Finally,the ellagic acid content in the wine fermented by 71B was the highest of (45.3±1.1)mg?mL-1 and the wine fermented by BV818 was the lowest of (31.9±0.7)mg?mL-1.The raspberry ketone content of fermented wine of the four strains showed a decreasing trend.The raspberry ketone content in the wine fermented by BV818 was the lowest of (2.81±0.09)μg?mL-1.Among the four yeasts,D254 had the highest alcohol-content,low residual sugar,short fermentation time,good sensory evaluation results and high ellagic acid and raspberry ketone content.Therefore,D254 could be the best yeast strain for the production of red raspberry wine.

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Last Update: 2019-12-11