Effects of different dry yeasts on Syzygium samarangense wine brewing

ObjectiveEffects of different dry yeasts on Syzygium samarangense wine brewing were studied, in order to screen out the proper active dry yeast and provide reference for S. samarangense wine production. MethodHainan Black Pearl S. samarangense was taken as the research materials to produce fruit juice and fermented juice wine by seven selected wine active dry yeasts. In the fermentation process, brix, yeast colony number, fermentation ability and total acid content, combined with sensory evaluation were analyzed to determine different yeast fermentation conditions. ResultThe results showed that the most suitable strain for brewing S. samarangense wine was Lalvin 71B of Raman series under the condition of fermentation temperature 25 ℃, initial sugar concentration 25.5 Brix, and yeast inoculation quantity 0.1%. During the fermentation stage, Lalvin 71B maintained large quantity of yeast colonies and fast fermentation rate. It reduced total acid content of the wine. The obtained S. samarangense wine has the highest sensory score, which was up to 92. It had the best quality with pale yellow color, contained unique fragrance and flavour of S. samarangense wine, enjoyed sweet aftertaste and soft taste. French K1 yeast, by contrast, obtained the lowest wine sensory score and the worst fermentation effects.ConclusionThe S. samarangense wine fermented by Lalvin 71B of Raman series enjoys favourable aroma , fragrance and taste. Therefore, Lalvin 71B is an appropriate yeast for S. samarangense wine brewing.