Received: 24-10-2013
Accepted: 24-02-2014
DOI:
Views
Downloads
How to Cite:
EFFECTS OF YEAST STRAINS, pH AND FERMENTATION TEMPERATURE ON WINE MADE FROM RhodomyrtustomentosaFRUIT (MANG DEN, KONTUM PROVINCE)
,
Nguyen Phu Cuong
2
,
Nguyen Thi My Tuyen
2
,
Dinh Cong Dinh
2
Keywords
Alcohol quality, Rhodomyrtus tomentosa fruit, pH, Saccharomyces cerevisae, temperature
Abstract
The effects of yeast strains, fermentation temperature and pH on quality of Rhodomyrtus tomentosa wine were examined. At ambient temperature (28±2oC), the fermentation was induced by inoculation with Saccharomyces cerevisiae strains isolated, purified and screened from sugar palm (Borassus flabellifer) and pineapple juice in comparison with commercial yeast (initial populations of yeast raging from 104107 cells/ml). The medium was adjusted before fermentation to five different pH values (3.44.2). The effect of fermentation temperature (20 and 28±2°C) on strain population was also studied. The resulting wines were chemically analyzed. Pure cultures of Saccharomyces cerevisiae isolated from sugar palm significantly yielded in ethanol production higher than other strains in the fermentation at 28±2°C.. Yeast strains performed better at low temperatures with high alcohol yield. At 20±2°C, the fermentation was dominated by the growth of S. cerevisiae in Rhodomyrtus tomentosa juice with maximum ethanol concentrations (13.43%Vol.) The methanol and SO2 concentrations met the Vietnamese Standards (QCVN 6-3 2010/BYT). In addition, the total acid, ester and aldehyde concentration were also low.
References
Beltran, G., Novo, M., Guillamón, J.M., Mas, A. & Rozès, N. (2008). Effect of fermentation temperature and culture media on the yeast lipid composition and wine volatile compounds.International journal of food microbiology, 121(2): 169-177.
Casey, G.P., Ingledew, W.M. (1986). Ethanol tolerance in yeasts. CRC Critical Reviews in Microbiology, 13 (3): 219-280.
Fleet, G.H., Heard, G.M. (1993). Yeasts: growth during fermentation. In: Fleet, G.M. (Ed.), Wine Microbiology and Biotechnology. Harwood Academic Publishers, Chur, Switzerland, 27-54.
Gnekow, B., & Ough, C. S. (1976). Methanol in wines and musts: source and amounts. American Journal of Enology and Viticulture, 27(1): 1-6.
Hui, W.H. and Li, M.M. (1976). Two new triterpenoids from Rhodomyrtustomentosa. Phytochemistry, 15: 1741-1743.
Jackson, R.S. (1994). Oak and cooperage. In S. L. Taylor (Ed.), Wine science. Principles and applications. New York: Academic Press.
Lee, J., Durst, R.W. and Wrolstad, R.E. (2005). Determination of total monomeric anthocyaninpigment content of fruit juices, beverages, natural colorants, and wines by the pH differential method: Collaborative study. J. AOAC Int. 88: 1269-1278.
Lucero, P., Pen˜alver, E., Moreno, E., Lagunas, R. (2000). Internaltrehaloseprotectsendocytosisfrominhibitionbyethanolin Saccharomycescerevisiae. Appliedand EnvironmentalMicrobiology, 66 (10): 4456-4461.
MaiL. T., HienN. T., ThuyP. T., HangN. T, Chi L. T. L. (2009). Theanalyticalmethodsof fermentation technology. Publishing House of Science and Engineering. Hanoi. 331 pages.
Nagodawithana, T.W., Castellano, C., Steinkraus, K.H. (1974). Effect of dissolved oxygen, temperature, initial cell count and sugar concentration on the viability of Saccharomyces cerevisiae in rapid fermentations. Applied Microbiology, 28: 383.
Ribe´reau-Gayon, P. ;Dubourdieu, D. ;Done`che, B. ;Lonvaud, A. (2000). Handbook of Enology. The Microbiology of Wine and Vinifications, Vol. I. Wiley, West Sussex, England.
Roobha, J. J.; Saravanakumar, M.; Aravindhan, K. M. & Devi, P. S. (2011). Theeffect of light, temperature, pH on stability of anthocyanin pigments in Musa acuminatabract. Research in Plant Biology, 1(5): 5-12.
Saising, J.; Ongsakul, M.; Voravuthikunchai, S.P. (2011). Rhodomyrtustomentosa(Aiton) Hassk. ethanolextract and rhodomyrtone: A potential strategy for the treatment of biofilm-forming staphylococci. J. Med. Microbiol,60:1793-1800.
Torija, M. J.; Rozes, N.; Poblet, M.; Guillamón, J. M. & Mas, A. (2002). Effects of fermentation temperature on the strain population of Saccharomyces cerevisiae. International journal of food microbiology, 80(1): 47-53.
Torija, M.J.; Beltran, G.; Novo, M.; Poblet, M.; Rozès, N.; Mas, A. & Guillamón, J. M. (2003). Effect of organic acids and nitrogen source on alcoholic fermentation: study of their buffering capacity. Journal of agricultural and food chemistry, 51(4): 916-922.
Thuy, N. M. (2010). Stabilization and improve wine quality by chemical and biological methods. Scientific Journal of Can ThoUniversity,14: 195-204.
Thuy, N.M.;Thanh, N.V. & Ngan, B.T.T. (2011a). Selection of high activity yeast strains isolated from palm juice harvested at TinhBien, An Giang. Scientific Journal of Can ThoUniversity,18b: 117–126.
Thuy, Nguyen Minh , Nguyen ThịMy Tuyen, Nguyen PhuCuong, Duong Kim Thanh, Le Van Boi, Le Thanh Truong, Huynh ThiChinhvàPhan Thanh Nhan. (2011b). Effect of isolated yeast cell number, total soluble solid and pH value to palm wine quality. Scientific Journal of Can ThoUniversity,2011:19b, 209-218.
Thanh, N.V.; Thuy, N.M.; Que, T.T. & Tuyen, N.T.M. (2013). Isolation, selection and identification of yeast strains for pineapple wine fermentation. Scientific Journal of Can ThoUniversity, 25: 27- 35.
, N.H; , Y.; , E.M.; Kiem, P.V.;, C. V. and, Y.H. (2009). New anthracene glycosides from Rhodomyrtus tomentosa stimulate osteoblastic differentiation of MC3T3-E1 cells. Arch Pharm Res, 32(4): 515-520.
Zamora, F. (2009). Biochemistry of alcoholic fermentation. In: M.V. Moreno-Arribasand M.C. Polo (Editors). “Wine chemistry and biochemistry”. Springer Science & Business Media. Tarragona, Spain, 24pp.
Walker, G.M. (1998). Yeast physiology and biotechnology. Wiley. Com, 252pp.