Isolation and selection of yeast strains for Barbados cherry wine fermentation (Malpighia glabra L.)

Abstract

This study was aimed to isolate and select the pure yeast strain from Malpighia glabra L. bought in My Xuyen and My Hoa Hung market, Long Xuyen city in An Giang province; thereby, searching for the yeast strains to make quality Barbados cherry wine. Six yeast strains were isolated from natural fermented Malpighia glabra L. samples. On isolating and observing their morphologies, the selected was the strain SR4 isolated from My Xuyen Barbados cherry due to its fast fermentation and highest ethanol content (12,06% v/v). The optimum fermentation conditions for Barbados cherry wine production by SR4 were 12 days, 20⁰ Brix of initial total dry matter with ethanol content of
12,33 % (v/v).