Isolation and Identification of Ester-producing Yeast in Wine Starter and its Application in Ester production

Abstract:

Yeasts were concentrated and screened from wine starter of liquor by adding 300U/mL streptomycin sulphate which repressed the growth of molds. These yeasts showed ester-producing capabilities, among which 10 stains were chose. And the alcohol degree and total ester content in the fermentations by the 10 strains were compared. Results showed that the highest alcohol degree and total ester content was achieved in the optimized fermentation by Y2-7, which were 60% (v/v) and 2.1 g/L, respectively.