Open AccessIsolation and selection of yeasts from soursop Annona muricata for wine fermentation
Author(s) -
Thi Kieu Tien Doan,
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Thi Tuyet Nhung,
Tri An Le,
Hoang Hiep Tran,
Thi Ngoc Mi Huynh,
N.T. Nguyen,
Huỳnh Xuân Phong,
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AUTHOR_ID,
AUTHOR_ID,
AUTHOR_ID,
AUTHOR_ID,
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Publication year - 2021
Publication title -
tạp chí khoa học và công nghệ việt nam (b, online) (vietnam journal of science and technology - most)/tạp chí khoa học và công nghệ việt nam (điện tử)/tạp chí khoa học và công nghệ việt nam (b, print) (vietnam journal of science and technology - most)
Language(s) - English
Resource type - Journals
eISSN - 2615-9759
pISSN - 1859-4794
DOI - 10.31276/vjst.63(11).53-57
Subject(s) - wine , fermentation , yeast , food science , annona muricata , ethanol fermentation , yeast in winemaking , strain (injury) , chemistry , brix , biology , botany , saccharomyces cerevisiae , biochemistry , sugar , anatomy
Wine is a healthy drink and is becoming more diverse thanks to the substances with high biological activity and fully preserved the antioxidant capacity in the fruit after fermentation by yeast. This study aims to isolate yeasts that are capable of soursop fermentation. There were eight yeast strains isolated, in which five strains of yeasts NM1.1, NM1.2, NM2.1, NM3.1, NM3.2 are capable of fermenting soursop wine. Wine product after fermentation using strain NM1.1 with initial conditions of 22ºBrix, pH 4.5, supplemented yeast 1% (w/v) at room temperature (28-30ºC), in twelve-day, produced the ethanol content 10% v/v, methanol 1.304 g/l, and SO2 10.9 mg/l that meet Vietnamese standards (QCVN 6-3:2010/BYT).