Selection and properties of yeast for mulberry wine

【Objective】Effects of different yeast strains(F5, F10, F15 and F33) on mulberry wine fermentation were studied to select proper fermenting strain and provide references for mulberry wine processing. 【Method】Da shi mulberry juice was inoculated with different yeasts and fermented at 25 ℃. The pH, titratable acid, soluble solid and alcohol degree were detected to evaluate wine quality. 【Result】Mulberry wine produced by LAFFORT strain F33 showed good fermentation performance. The wine body was purplish red. No obvious browning occurred. The flavor was harmonious. Fermentation started rapidly. Soluble solid decreased greatly to a stable value within 5 days. Alcohol concentration increased to 12.5%(V/V). Less acid was produced. The effects of F33 inoculation amount on sugar utilization and alcohol degree were not obvious, and 0.02% inoculation amount could control the rapid rise of pH and titratable acid. 【Conclusion】The fermentation perfermance of strain F33 was superior and the mulberry wine exhibited good quality. This yeast strain possessed fine application prospects in mulberry wine industry.