Effects of different yeasts on fermentation characteristics of navel orange wine

ObjectiveEffects of three kinds of commercial yeasts on fermentation characteristic of navel orange wine were explored to select the optimal orange wine brewing yeast species and to provide reference for improving quality of navel orange wine and its brewing technique. MethodIn this study, Gannan navel orange was used as raw materials and brewed based on brewing technique of grape wine. Commercial yeasts F33, ENOFERM BDX, and FC9 were used to ferment the navel orange juice, and indicators including total sugar, reducing sugar, titration acid and pH during fermentation and residual sugar and alcohol degree after fermentation were compared. ResultThe rank of fermentation rate was FC9>F33>ENOFERM BDX. As fermentation days increased, content of total sugar and reducing sugar declined, but content of titra-tion acid presented an increasing trend. There were no significant difference(P>0.05) in content of total sugar, reducing sug-ar and titration acid among different yeast strains at the end of fermentation(12 d). Meanwhile, pH value of navel orange wines fermented by F33, ENOFERM BDX, and FC9 were 3.37, 3.42, and 3.35 respectively. In FC9 treatment, the wine had the lowest residual sugar content(3.90 g/L) and the highest alcohol degree(13.9%vol). ConclusionIn general, FC9 is the optimal yeast for brewing good quality navel orange wine considering the indicators among F33, ENOFERM BDX, and FC9 treatments.