Screening of yeast for sugarcane fruit wine production and its fermentation characteristics

The property of strains is one of key factors that determine the quality of fruit wine. Sugar cane juice was used as medium in order to screen Saccharomyces cerevisiae which was suitable for sugarcane wine fermentation. Through alcohol and residual sugar content determination by four kinds of different yeast, yeast strain 32481 was screened for producing sugarcane wine. The characteristics of fermentation experiments with 32481showed that the optimal inoculation age of yeast seed was 19 h according to the growth curve, its highest tolerance to the concentration of alcohol and sugar were 18%vol and 36 °Bx, respectively. The optimal fermentation initial sugar content was 26 °Bx and the optimal fermentation conditions were temperature 28 ℃, pH 4.5. Under the optimal fermentation condition, the alcohol content of sugarcane wine was 13.4%vol, sugar utilization was60.38%, liquor yield was 40.66% and fermentation efficiency was 79.58%.