Effect of Medium on Yeast Growth and Quality of Buleberry Wine
HUO Yu-xia
SA Yu-long
Abstract：The blueberry fruit pulp and malt extract were selected to study the effect of medium on the growth of active dry yeast (ADY) and the quality of blueberry fruit wine, comparing to ADY extract peptone dextrose (YEPD) medium. The results indicated that the activation of ADY could significantly influenced by the content of glucose and yeast extract, and the activation improved by adding blueberry fruit pulp, malt extract and glucose reach better result than the control (YEPD). The ADY could quickly grow and propagate, with low dead cell ratio; the blueberry fruit wine reduced residual sugar and high alcohol, whereas raised the content of esters by 12.1%, with full aroma. The activating effect of medium had not heightened with a rise malt extract after the concentration of malt extract higher than 3%. The improved medium could not only supplied ADY with necessary nutrition but also raise the utilization rate of the sugar, amino acid and so on, helping the tasting and aroma of buleberryfruit wine more balance.
Keywords：Active dry yeastactivating mediumselectionblueberry fruit winequality
Publication Date：2016-01-01
Online Publishing Date：2026-08-28(First online date of this platform, not the publication date of the document)
Pages：5( 18-22 )