The optimum conditions for fermentation of Lamduan wine using immobilized cell culture

Abstract

            The objective of this study was to investigate the ratio of Lumduan to water, temperature and form of culture starter used for Lumduan wine fermentation. The results revealed that 1:2 was the suitable ratio of Lumduan to water for Lumduan wine fermentation and can produce the almost alcohol content of 14.97%. The optimal fermentation temperature was 25°C, where yeast can produce highest alcohol with the highest total yeast count of 6.0x10⁵ cfu/ml. According to the culture starters used, immobilized and fresh yeast produced the highest alcohol of 9.43% and 9.40%, respectively (p>0.05). Whereas Lumduan wine using fresh yeast provided the highest phenolics and anthocyanin content of 3.76 mg GAE/ml and 24.63 mg/L, respectively, which resulted in the highest antioxidant activity of 80.05 mg/ml using DPPH (EC₅₀) method. Sensory evaluation showed that the overall acceptance scores of dried yeast and immobilized yeast were 8.17 and 8.00, respectively. Hence, The advantages of immobilized culture were that the fermentation process occurred slowly that aromatic and antioxidant substances were gradually released which gave wine good characteristics and had highest total yeast count left.