Study on the Breeding of Mulberry Wine Yeast Strain

A yeast strain Y11 was screened from ripe mulberry fruits,leaves and orchard soil.It was superior to commercial dry yeast for grape wine in the initialization of fermentation and alcohol yield by sugar.The yeast could start alcohol fermentation quickly in the fermentation system, and the sugar content decreased greatly while alcohol content increased rapidly in the second day.The pH value fluctuated between 3.6 and 4.0 during the fermentation.The higher alcohol content in the wine was up higher than that of the mentioned standard.The results of fermentation performance and wine sensory evaluation showed that Y11 could replace the contrast strain for mulberry wine production.