Screening and characteristics of Saccharomyces cerevisiae for the fruit wine production with sugar cane

To screen suitable Saccharomyces cerevisiae for producing sugar cane wine,a series of experiments were carried out including enrichment culture,plate screening,output of wine and incense,response of fermentation start and test of ethanol endurance.From the natural fermentation process of bagasse,a S.cerevisiae strain G05 with excellent fermentation characteristics was screened out owing to its fast response to fermentation start,strong ethanol endurance,high rate of wine output and obvious aroma together.The optimal temperature and pH value for fermentation were 28℃ and pH value 5.0,respectively.Using sugar cane juice as medium and initial sugar concentration 200g/L,the yields of ethanol and total ester reached 10.8% vol and 1.2g/L,respectively.