Quality and acceptability of wines produced by strains of Saccharomyces

Abstract

Chemical and sensory evaluations of wines produced using 5 strains of Saccharomyces namely: Saccharomyces cerevisiae var. champagne (IFST 603), S. cerevisiae var. champagne (IFST 604), S. fermentati sherry type (IFST 610), S. cerevisiae var. schelzii (IFST 611), and S. cerevisiae OC No. 2 (IFST 617), were done to determine the quality and acceptability of wines made from coconut water, pineapple, soursop (guayabano) and honey wine. Results of chemical analyses of the newly harvested wine, after 4 weeks of fermentation, revealed that pH and %TTA were generally similar among the yeast strains tested for all the substrates. For pineapple wine, however, strains IFST 603 and IFST 604 produced the highest ethanol, 15.30% and 14.80%, respectively. Except for IFST 610, all strains produced higher amounts of ethanol in coconut wine. In contrast, strains of Saccharomyces did not affect ethanol production in guayabano wine. For honey wine, strains IFST 604, IFST 610 and IFST 617 resulted in lower ethanol content. The process of aging did not affect the chemical characteristics and sensory attributes of the wines. The panelists generally preferred wine with lower alcohol and sweeter taste for coconut, guayabano and honey wines. For pineapple, however, the wine with strong alcohol taste rated best.

Source or Periodical Title

Philippine Agricultural Scientist

ISSN

317454

Page

158-165

Document Type

Article

Subject

Ethanol, Fermentation, Saccharomyces, Sensory, Wines

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