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ISOLATION AND SELECTION OF YEAST STRAINS FOR ORANGE WINE FERMENTATION (CITRUS SINENSIS)
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Abstract
The objectives of this study were to isolate and select the yeast strain from Citrus sinensis
bought in My Xuyen market, Long Xuyen city in An Giang province which exposed the
yeast strains from orange to high quality orange wine. There were six strains of yeast
were isolated from natural fermented Citrus sinensis samples. After isolation, observe
and describe the morphology of the yeast strains. One selected strain are Saccharomyces,
symbol as C4. C4 has showed the best fermenting activity such as fast fermentation by
Durham test (12 hrs) and highest ethanol content 11,5% Vol. The optimum fermentation
conditions for orange wine production by C4 were as follows: 12 days of fermentation,
22 °Brix of initial total dry matter with ethanol content of 11,67 % Vol.
Article Details
Keywords
Isolation, selection, orange wine, wine fermentation, yeast strain
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