Aptitude of three yeast strains isolated from palm wine for citrus wine production

International Journal of Agriculture & Environmental Science

© 2019 by SSRG - IJAES Journal

Volume 6 Issue 4

Year of Publication : 2019

Authors : Moussan Désirée Francine Aké, Tiemele Laurent Simon Amoikon, Constant Kouadio Attchelouwa, Tanoh Ange-Laroche Assiri, Théodore N’Dédé Djéni

10.14445/23942568/IJAES-V6I4P123

How to Cite?

Moussan Désirée Francine Aké, Tiemele Laurent Simon Amoikon, Constant Kouadio Attchelouwa, Tanoh Ange-Laroche Assiri, Théodore N’Dédé Djéni, "Aptitude of three yeast strains isolated from palm wine for citrus wine production," SSRG International Journal of Agriculture & Environmental Science, vol. 6,  no. 4, pp. 172-179, 2019. Crossref, https://doi.org/10.14445/23942568/IJAES-V6I4P123

Abstract:

Strains Pichia kudriavzevii AR 2-32-2, Pichia manshurica RE 2-2 and Saccharomyces cerevisiae RA 1-2 isolated from palm wine were evaluated for the production of citrus wine. For this purpose, auxanography and fermentation tests from six sugars and growth kinetics were realized. None of three strains ferment lactose and S. cerevisiae was the only strains able to assimilate five sugars and fermentate efficiently glucose, fructose and sucrose. Moreover, S. cerevisiae and P. kudriavzevii showed better growth kinetic with doubling times of 3.3h and 2.88h respectively. The ability of the strains to produce citrus wine was assessed and physico-chemical parameters measured showed a decrease of total sugar content from 3.58 to 0.99%, 3.58 to 0.95% and 3.58 to 2.11% for wines produced with P. kudriavzevii, S. cerevisiae and P. manshurica respectively. For reducing sugars a decrease from 3.33 to 0.78%, 3.33 to 0.57% and 3.33 to 1.31% was observed. Concerning volatile compounds detected in wines, 12 compounds among which six aroma compounds were detected after 96h of fermentation. Sensory analysis conducted for wines produced revealed that citrus wine produced with P. manshurica RE 2-2, characterized by a sweet taste and a honey smell, was more appreciated.

Keywords:

yeast, fermentation, citrus, wine

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