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Abstract

Two yeast groups, S5: Saccharomyces (S.) cerevisiae BCRC21686 and S. cerevisiae BCRC21962, and S6: S. cerevisiae BCRC21824 and S. cerevisiae BCRC21962, were used to ferment Monostroma (M.) nitidum hydrolysate (MNH) solution under various conditions, such as (1) M. nitidum powder; (2) carbon source; (3) nitrogen source; and (4) yeast group inoculation concentrations, respectively, at 25°C in a 10-day M. nitidum wine study. First, the 2.5% M. nitidum powder particles in the MNH solution elicited better alcohol content than the other concentrations did. Then, the 15% sucrose and 0.500% proline in the MNH solution produced good alcohol content in a carbon source and a nitrogen source, respectively. The S5 and S6 groups also showed improved alcohol content in the yeast group inoculation concentration of 4%. Therefore, we combined these conditions to out carry M. nitidum wine fermentation on days 0, 5, 7, 10, 14, 18, or 21. The M. nitidum wines with 10%, 15%, or 20% sucrose ferment showed good alcohol and compositional changes after 7, 10, or 14 days, respectively. During the 3 months of aging, the influence on the alcohol content, pH value, titratable acidity, reducing sugar content and residual sugar content caused by storage temperatures at 15°C and 25°C on the components of M. nitidum wines were not observed. The M. nitidum wines aged at 25°C showed lower Hunter L, a, and b values than did the M. nitidum wines aged at 15°C. Overall, sensory evaluations showed the best M. nitidum wines were fermented with 20% sucrose added to the M. nitidum wine substrate at 25°C and then aged at 15°C for 3 months. M. nitidum wine can be further studied in the field of M. nitidum wine manufacturing.

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