Survey on the ability of some yeast strains isolated from Acerola cherry juice (Malpighia glabra) to ferment wine from Acerola cherry (Malpighia glabra) fruit

Abstract

    Survey on the ability to ferment wine from Acerola cherry fruit (Malpighia glabra) of some yeast strains isolated from Acerola cherry fruit juice (Malpighia glabra). Evaluating the fermentation ability of natural yeast isolated from cherry juice, creating wine from locally available Acerola cherry raw materials. The study was carried out with the goal of isolating and selecting natural yeast strains from Acerola cherry raw materials purchased at Thuoc Nhieu market in Duong Diem commune, Chau Thanh district, Tien Giang province to ferment cherry wine, contributing to diversifying cherry products and diversifying wine products. Five yeast strains designated as: SR1, SR2, SR3, SR4 and SR5 were isolated from naturally fermented Acerola cherry samples belonging to two species Saccharomyces sp. Hanseniaspora sp. After isolation, observe and describe the morphology of colonies and cells of yeast strains. Among the five yeast strains isolated from cherry fruit, strain SR2 was selected due to its good fermentation ability, yielding an alcohol level of 11.50 % v/v. Suitable fermentation conditions for cherry wine of the SR2 line with fermentation time of 6 days, initial Bx level of 22, pH of 4.2 for good fermentation efficiency with post-fermentation alcohol level of 13.33 % v/v, Acerola cherry wine products have beautiful colors and harmonious flavors that characterize the product.