Abstract
In order to screen yeast strains suitable for brewing sugarcane wine, the commonly used commercial fruit wine yeast strains KD, DV10, Q23, EC1118, Angel yeast and H7Y7 were selected as the tested yeast strains. Sugarcane wine was fermented by using sugarcane Chuanzhe 17 as raw material, and the sugar consumption, alcohol content and clarity of the fermentation liquid were analyzed. By comparing the fermentation characteristics of different yeasts found that EC1118 had the strongest sugar consumption and wine production capacity, and it also had the lowest alcohol production. The H7Y7 strain fermented sugarcane wine with the highest ester content, which is 3 to 6 folds than that of other strains. Using Angel yeast for sugarcane wine fermentation was easiest to clarify, but the methanol content of Angel yeast was 5 folds than that of other yeasts. Sensory scores showed that the sensory evaluation scores of different yeast fermented sugarcane wine were H7Y7>EC1118>DV10>Angel yeast>Q23>KD. Research indicates that The EC1118 and H7Y7 yeast strains were more suitable for sugar cane brewing.
Publication Date
5-28-2019
First Page
21
Last Page
25,31
DOI
10.13652/j.issn.1003-5788.2019.05.004
Recommended Citation
Jing, YING; Ling, YOU; Xueyu, FENG; Tao, WANG; and Shuyi, QIU
(2019)
"Screening of sugarcane brewing yeast,"
Food and Machinery: Vol. 35:
Iss.
5, Article 4.
DOI: 10.13652/j.issn.1003-5788.2019.05.004
Available at:
https://www.ifoodmm.cn/journal/vol35/iss5/4
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