Effect of Engineered Yeast (Saccharomyces cerevisiae MDC) on Fermentation and Quality of Red Grape Wine

doi:10.7506/spkx1002-6300-200921043

Abstract

Abstract:

In order to understand the effects of engineered yeast MDC on fermentation and quality of red wine, the fermentation of Caberbet Gernischet wine using this strain was simulated in a 2 L flat bottom flask. Saint Georges S101 served as control. Results showed that compared with the control, engineered yeast MDC-fermented wine revealed a lower total acid content and higher contents of dry extract and total phenols and the malic-lactic acid fermentation was accomplished ahead of time. No significant differences in contents of volatile acid, residual sugar and protein were observed between engineered yeast MDC and Saint Georges S101-fermented wines.

Key words: wine, engineered yeast (Saccharomyces cerevisiae MDC), total acid content, malic acid, lactic acid

CLC Number:

TS201.3

QU Hui-ge，XIAO Bo，ZHANG Ping，CHENG Shi-wei，WANG Hui. Effect of Engineered Yeast (Saccharomyces cerevisiae MDC) on Fermentation and Quality of Red Grape Wine[J]. FOOD SCIENCE, 2009, 30(21 ): 184-187.

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Effect of Engineered Yeast (Saccharomyces cerevisiae MDC) on Fermentation and Quality of Red Grape Wine

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