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This work was aimed to evaluate supplementation of honey as sole carbon source on the fermentation characteristics of wine fermented with fruit of flowering cherry and honey(flowering cherry-honey wine). Physiochemical changes of flowering cherry-honey wine(2 L) were investigated during 30 days in fermentation by strain of Saccharomyces bayanus (EC-118). At the beginning of fermentation, fructose was most abundant sugar then glucose and sucrose were followed. As fermentation proceeded, utilization of glucose by S. bayanus (EC-118) was faster than fructose, so that the ratio of fructose/glucose was increased. During fermentation for 30 days, pH and viable yeast count was changed rapidly between 0 to 5 days, while °Brix(%) decreased gradually for 30 days. Final total titratable acidity, pH, °Brix(%) and ethanol content of flowering cherry-honey wine were 0.43%, pH 3.5, 9.7°Brix(%) and 14%, respectively. Our finding demonstrate that flowering cherry-honey could be benefical supplements for wine production.

Characteristics of Wine Fermented with Fruit of Flowering Cherry and Honey