Relationship Between Yeast Strains and Nutritive Supplements and Its Influence on Enological Parameters of Santol (Sandoricum koetjape Merr.) Wine Production

Authors

  • Wanphen Jitjaroen Department of Food Agro-industry Rajamangala University of Technology Lanna Lampang, 200 Pichai, Muang, Lampang 52000, Thailand.
  • Wolf Rüdiger Sponholz The Geisenheim Research Institute, Von Lade Str.1, D-65365 Geisenheim, Germany.
  • Georg Noga INRES-Horticultural Science, University of Bonn, Auf dem Huegel 6, D-53121 Bonn, Germany.

Keywords:

santol wine, diammonium hydrogenphosphate, thiamine, organic acids, sulfur binding capacity

Abstract

To improve the enological characteristics of santol wine production, two yeast strains (G74 and SIHA3) under five nutritive supplements (0.3 and 1.0 g L-1 DAP, 0.6 mg L-1 thiamine, 0.4 g L-1 Fermaid E, 0.4 g L-1 Fermaid K) and a control were investigated. Santol juice-based wine contained 18 g L-1 glucose, 22 g L-1 fructose, 2.8 g L-1 citric acid and 0.4 g L-1 succinic acid. The concentrations of most organic acids were within the limit range of good wines, except for the large amount of 3 g L-1 citric acid. The addition of 1.0 g L-1 DAP for both strains produced more than 40 g L-1 d-1 CO2 during
fermentation and showed a lower sulfur binding capacity of 18-19 mg L-1.

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Published

2009-09-30

How to Cite

Wanphen Jitjaroen, Wolf Rüdiger Sponholz, and Georg Noga. 2009. “Relationship Between Yeast Strains and Nutritive Supplements and Its Influence on Enological Parameters of Santol (Sandoricum Koetjape Merr.) Wine Production”. Agriculture and Natural Resources 43 (3). Bangkok, Thailand:550-56. https://li01.tci-thaijo.org/index.php/anres/article/view/244701.

Issue

Vol. 43 No. 3 (2009): July-September

Section

Research Article

License

online 2452-316X print 2468-1458/Copyright © 2022. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/),
production and hosting by Kasetsart University of Research and Development Institute on behalf of Kasetsart University.