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