Evaluation of the fermentative activity of Saccharomyces cerevisiae HG1.3 and condition for threeleaf cayratia wine preservation

Abstract

Threeleaf cayratia (Cayratia trifolia L.) is a wild climbing vine species that has potential raw material for wine production. Berries are green and turn purple when ripe, widely distributed in the Mekong delta provinces of Vietnam. This study aimed to investigate the threeleaf cayratia wine
fermentation activity of Saccharomyces cerevisiae HG1.3 at the volumes of 1, 2, and 4 litres, along with examining the colour stability of the wine under different storage temperatures and packaging methods...