Quality and acceptability of wines produced by strains of Saccharomyces
1999
Sanchez, P.C. | Veluz, G.A. | Alayan, N.S. | Viernes, M.E.C. | Quijano, R.L. Jr. (Philippines Univ. Los Banos, College, Laguna (Philippines). Inst. of Food Science and Technology)
Chemical and sensory evaluation of wines produced using 5 strains of Saccharomyces namely: S. cerevisiae var. champagne (IFT 603), S. cerevisiae var. champagne (IFST 604), S. fermentati sherrytype (IFST 610), S. cerevisiae var. schelzii (IFST 611), and S. cerevisiae OC No. 2(IFST 617), were done to determine the quality and acceptability of wines made from coconut water, pineapple, soursop (guayabano) and honey wine. Results of the chemical analyses of the newly harvested wine, after 4 weeks of fermentation, revealed that pH and percent TTA [total tritatable acidity] were mostly similar among the yeast strains tested for all the substrates. However for pineapple wine, strains IFST 603 and IFST 604 produced the highest ethanol of 15.30 percent and 14.80 percent, respectively. Except for IFST 610, all strains produced higher amount of ethanol for coconut wine. In contrast, strains of Saccharomyces did not affect ethanol production for guayabano wine. For honey wine, strains IFST 604, IFST 610 and IFST 617 resulted in lower ethanol content. The process of aging did not affect the chemical characteristics and sensory attributes of the wines. Generally, the panelist preferred wine with lower alcohol and sweeter taste for coconut, guayabano and honey wines. For pineapple, wine with stronger alcohol taste was rated the best
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