Isolation of Saccharomyces Cerevisiae GJ03 from the Spontanous Fermentation Orange Wine and Application in the Course of Orange Wine Brewing

Abstract:

Four preponderant yeast strains (GJ01, GJ02, GJ03 and GJ04) were isolated from the spontaneous fermentation pear wine as source of yeast for wine making from pear. Ethanol yield of GJ03 was the highest and its using rapidity of the sugar was the most quickly. GJ03 was identified as Saccharomyces cerevisiae and named Saccharomyces cerevisiae GJ03. The orange wine fermented associated by Saccharomyces cerevisiae GJ03 was the best in quality by sensory evaluation among all orange wines whose ethanol concentration was 9.06% (v/v).

• Periodical: Advanced Materials Research (Volumes 690-693)
• Pages: 1345-1349
• DOI: https://doi.org/10.4028/www.scientific.net/AMR.690-693.1345
• Online since: May 2013
• Authors: Wei Xu, Jing Wang, Da Wei Zhang
• Keywords: Fermentation, Isolation, Orange Wine, Yeast

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