Isolation and selection of yeast strain for Tac Cau pineapple (Ananas comosus) wine fermentation

Abstract

The study aimed to isolate and select yeast strains with high fermentative activity from fermented pineapple fruit juice to apply for fermentation to produce high-quality Tac Cau pineapple wine. The result of the study isolated 34 yeast strains from fermented pineapple fruit juices collected in Kien Giang, Hau Giang and Tien Giang provinces...