Aapplication of saccharomyces cerevisiae RV002 to ferment wine from Sim fruit (Rhodomyrtus tomentosa)

Abstract

The study was conducted to evaluate the effectiveness of the yeast strain Saccharomyces cerevisiae RV002 when fermenting the Rhodomyrtus tomentosa material grown and harvested in Chi Linh, Hai Duong. The factors of the ratio of raw materials/water (1.0/1.0 ÷ 1.0/2.0 w/v), the rate of yeast (0.15 ÷ 0.55 g/l), content soluble dry (20 ÷ 24 ^oBx), initial pH (3.5 ÷ 5.0), fermentation time (9.0 ÷ 13.0 days) have been assessed for influence and assessment of conditions suitable for fermentation. The study used the single-factor experiment design method, combined with SPSS 22.0 software, Excel 2016 to process statistics. The results showed that after 11.0 days of fermentation at the rate of material/water of 1.0/1.5 w/v, the yeast rate was 0.45 g/l, the content of dissolved solids was 23 ^oBx, initial pH was 4.0, fermentation temperature was 28 ± 2^oC, effective yeast and good sensory quality of wine (according to TCVN 3215-79). Ethanol content was 12.8 ± 0.25 (% Vol.), residual content was 0.28 ± 0.02 (g/l), methanol content was 230 ± 1.5 (mg/l alcohol 100^o), SO₂ content was 263.45 ± 1.7 (mg/l 100^o alcohol), ester content is 0.23 ± 0.03 (g/l). The sensory and chemical quality is consistent with TCVN 7045-2013 and QCVN 6-3: 2010 / BYT.