Evaluation of the fermentative activity of Saccharomyces cerevisiace HG1.3 and condition for threeleaf cayratia wine preservation

Abstract

Threeleaf cayratia (Cayratia trifolia L.) is a wild climbing vine species that has potential raw material for wine production. Berries are green and turn purple when ripe, widely distributed in the Mekong delta provinces of Vietnam. This study aimed to investigate the threeleaf cayratia wine
fermentation activity of Saccharomyces cerevisiae HG1.3 at the volumes of 1, 2, and 4 litres, along with examining the colour stability of the wine under different storage temperatures and packaging methods. The results showed that the fermentation volumes of 2 and 4 litres contained
12.37 and 12.45% (v/v) of ethanol contents, respectively. At the storage conditions of cool temperature (2-4°C) in the dark bottle, threeleaf cayratia wine has a stable colour and good sensory evaluation for colour and taste clarity after 4 weeks, with the optical transmittance value at 550 nm is
0.419%. In addition, threeleaf cayratia wine was clarified by the addition of 0.5% pectinase for 6 days after the fermentation period, then filtered and supplemented with 0.2% citric acid. The final product meets the Vietnamese standards (TCVN 3217-79 and TCVN 7045:2002).