Mutation Breeding of Yeast Strains for Fig Fruit Wine

Abstract:

Yeast Z20 which screened from natural fermentation fig fruit wine as the original strain, through the 80s UV treatment and 25s microwave treatment, mutant strain UV-5 were selected. Its produced ethanol 13.6%, and it has fast fermentation speed, high wine production degree and the residual sugar quantity is little. After subculture 9 times, the results showed that the UV-5 strain has good genetic stability. Combined with the sensory evaluation results, the wine which fermentation by the strain UV-5 has high clarity, good flavor and good taste, so that the mutant strain UV-5 suitable for fermentation fig fruit wine as special yeast.

• Periodical: Advanced Materials Research (Volumes 781-784)
• Pages: 1353-1358
• DOI: https://doi.org/10.4028/www.scientific.net/AMR.781-784.1353
• Online since: September 2013
• Authors: Yong Zuo, Li Ping Liu, Shuai Ju, Hui Xie, Peng Jiang, Xiao Long Wang
• Keywords: Fermentation Capability, Fig, Microwave Mutagenesis, UV-Mutagenesis, Yeast

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