PRELIMINARY ON THE FERMENTATION OF THREE-LEAF CAYRATIA (CAYRATIA TRIFOLIA L.) WINE USING SACCHAROMYCES CEREVISIAE YB3K AT ROOM TEMPERATURE

Abstract

This study was carried out to evaluate the fermentation ability of Saccharomyces cerevisiae YB3K isolated from plum fruits, to determine the suitable fermentation conditions and to assay the preliminary fermentation of that 1 and 5 L. The initial parameters performed were pH 4.5 with the solute content of 20, 24, and 28 °Brix, respectively, and the fermentation temperature were at room temperature (28 - 33°C), 25, and 35°C, the time fermentation was also studied at 7, 9, 11, and 13 days, respectively. Besides, the sensory of the product was also conducted in order to evaluate the sensory quality of three-leaf cayratia wine fermented by YB3K, compared to the previous studies on thermotolerant yeast. The results indicated that YB3K was appropriately fermented with 24° Brix at room temperature (28 - 33°C) for 13 days. In 1 L scale fermentation, three-leaf cayratia wine had ethanol content and the fermentation efficiency of 9.76% v/v and 91.96%, higher than that of 64.52%, and 8.14% v/v on the 5 L scale, respectively.