Screening and Fermentaion of Yeast for Fig Fruit Wine Production
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Abstract:
From 41 yeast strains preliminarily isolated from fig skin and fig wine lees,12 strains was screened due to their capability of producing better wine fragrants. Then 6 strains showing fast fermentation speed were selected by duchenne tube method. Comparison of the fig sauce fermentation by the strains showed that yeast Z20 gave fast fermentation speed and produced better wine fragran. The tolerability of the strain was measured and the result showed that the Z20 yeast can tolerate high sugar content, acidity, SO2 and ethanol, which could be used for fig fruit wine fermentation.
