Fermentation conditions, total polyphenol content, and antioxidant activity of threeleaf cayratia (Cayratia trifolia L.) wine prepared using thermotolerant yeast Saccharomyces cerevisiae HG1.3

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Published: Oct 25, 2022
DOI: https://doi.org/10.14456/apst.2022.88
Keywords:
Antioxidant capacity Cayratia trifolia Saccharomyces cerevisiae Threeleaf cayratia wine

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Doan T.K. Tien
Huynh T.N. Mi
Biotechnology Research and Development Institute, Can Tho University, Can Tho City, Vietnam
Tran T.T. Van
Faculty of Food Technology and Biotechnology, Can Tho University of Technology, Can Tho City, Vietnam
Bui H.D. Long
Biotechnology Research and Development Institute, Can Tho University, Can Tho City, Vietnam
Nguyen N. Thanh
Biotechnology Research and Development Institute, Can Tho University, Can Tho City, Vietnam
Ha T. Toan
Biotechnology Research and Development Institute, Can Tho University, Can Tho City, Vietnam
Ngo T.P. Dung
Biotechnology Research and Development Institute, Can Tho University, Can Tho City, Vietnam
Huynh X. Phong

Abstract

The biological activity and optimum conditions for threeleaf cayratia (Cayratia trifolia L.) wine fermentation using Saccharomyces cerevisiae HG1.3 were studied. The tests on the effect of fermentation conditions, including initial total sugar content (20, 22, 24 °Brix), pH (4.0, 4.5, 5.0), inoculum concentration (103, 105, 107 cells/mL), and temperature (30, 35, 37, 39, 41 °C) indicated that the ethanol contents of threeleaf cayratia wine were 5.19–12.82% (v/v). The results showed that appropriate fermentation conditions were 35 °C, 20 °Brix, 105 cells/mL yeast cells, and 6 days. The ethanol content of the final product was 11.68% (v/v) and the methanol, SO2, hydrocyanic acid, and aldehyde concentrations were acceptable according to Vietnam National Standard 7045:2002. The total polyphenol content and antioxidant activity of threeleaf cayratia juice (0.66 mg gallic acid equivalents (GAE)/mL and 54.7%, respectively) and wine (0.60 mg GAE/mL and 57.4%, respectively) were not significantly different.

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How to Cite
Tien, D. T., Mi, H. T., Van, T. T., Long, B. H., Thanh, N. N., Toan, H. T., Dung, N. T., & Phong, H. X. (2022). Fermentation conditions, total polyphenol content, and antioxidant activity of threeleaf cayratia (Cayratia trifolia L.) wine prepared using thermotolerant yeast Saccharomyces cerevisiae HG1.3. Asia-Pacific Journal of Science and Technology, 27(06), APST–27. https://doi.org/10.14456/apst.2022.88
Issue
Vol. 27 No. 06 (2022): NOV-DEC
Section
Research Articles
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This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

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