Effect of yeast varieties on jamun wine quality

Abstract

The primary objective of this study was to select the best yeast variety for the production of Jamun wine through chemical properties analysis, sensory evaluation and comparison with the commercial products and thevstandards of the Industrial Laboratory Center of Cambodia (ILCC). Three selective varieties of yeast including Saccharomyces cerevisiae, Saccharomyces ellipsoideus, and Saccharomyces spp. from supperfoods were used in the production of Jamun wine. The study showed that Saccharomyces cerevisae produced the highest alcohol content and was top scored for all sensory evaluation parameters. The relative preference of the wines based on the three varieties of yeast was 57% for wine produced by Saccharomyces cerevisiae, 23% for Saccharomyces spp. from supper foods, and 20% for Saccharomyces ellipsoideus. The comparison of the wine products with commercial wines showed that alcohol, methanol, ester, and tannin contents were significantly different (P<0.05). Nevertheless, there were no significant differences between total soluble solids, acetic and tartaric acid content. The comparison with the ILCC standards showed that the Jamun wines produced from these yeast varieties are safe for consumption, especially the product produced from the yeast Saccharomyces cerevisae. Therefore, the yeast Saccharomyces cerevisae is regarded as the most appropriate for the production of Jamun fermented wine, which it can be used at household level as well as by small and medium enterprises (SMEs).