STUDY ON FERMENTATION CONDITIONS FOR CANTALOUPE WINE (Cucumis melo L.) USING Saccharomyces cerevisiae BV818

Abstract

Cantaloupe is a succulent fruit with firm flesh, orange color, sweet taste and characteristic aroma. It is also a rich source of vitamins, minerals and bioactive compounds that are good for health. The objective of the study was to select suitable commercial yeast strains for application in cantaloupe wine fermentation and determine the suitable conditions for wine fermentation including dilution ratio (1:1, 1:2, 1:3, 1:4); concentration of pectinase enzyme (0, 0.02, 0.04, 0.06% w/v); total coluble solids (20, 22, 24, 26°Brix) and pH (4.5, 5.0, 5.5). The results showed that after 7 days of fermentation at ambient temperature (28-32°C), strain S. cerevisiae BV818 had the best fermentation ability compared with other commercial strains with ethanol content reaching 8.54% v/v. Optimal values of each factor were also determined with dilution ratio of 1:1, concentration of enzyme added to the juice 0.02%, solute content of 26 and initial pH. is 5.0. The product tested at the scale of 1 liter has ethanol concentration of 14,2% v/v with a yellow color, is bright and clear, without an opaque, mild aroma and reaches 16.22 points when sensory analysis according to TCVN 3217:79. Besides, the quality of the product is also analyzed and conforms to QCVN 6-3:2010/BYT.