Isolation and Screening of Yeast for Cashew Apple Wine

doi:10.7506/spkx1002-6300-201005033

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (5): 147-149.doi: 10.7506/spkx1002-6300-201005033

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Isolation and Screening of Yeast for Cashew Apple Wine

CHEN Wen-xue1,2，HU Yue-ying2，LIU Si-xin2，XIN Xiao-chen2，LIN Jun-fang1,*，LI Cong-fa2,*

1. College of Food Science, South China Agricultural University, Guangdong 510640, China；
2. College of Food Science and Technology, Hainan University, Haikou 570028, China

Received:2009-07-15 Online:2010-03-01 Published:2010-12-29
Contact: LIN Jun-fang1 E-mail:junfanglin2003@yahoo.com.cn

Abstract

Abstract:

Sixty-five yeast strains were isolated from orchard soil and cashew apples. A yeast strain with excellent performance for the fermentation of cashew apple wine was selected and designated as D1B2 strain. This strain exhibited powerful gasproducing and fermentation capabilities under the conditions of 300 mg/L SO2 and pH 1.16. The flavor of cashew apple wine fermented by this yeast was similar with that of fresh fruits.

Key words: cashew apple wine, Saccharomyces cerevisiae, separation, screening

CLC Number:

Q939.97

CHEN Wen-xue1,2，HU Yue-ying2，LIU Si-xin2，XIN Xiao-chen2，LIN Jun-fang1,*，LI Cong-fa2,*. Isolation and Screening of Yeast for Cashew Apple Wine[J]. FOOD SCIENCE, 2010, 31(5): 147-149 https://doi.org/10.7506/spkx1002-6300-201005033

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Isolation and Screening of Yeast for Cashew Apple Wine

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