Development of corn wine production using Saccharomyces cerevisiae

Abstract

The aims of this study were to produce wine using two types of corn including sweet corn (Zea mays saccharate) and waxy corn (Zea mays ceratina) with low quality and price for wine production by the yeast Saccharomyces cerevisiae. Then, yeast strain and optimal conditions such as concentration of seed culture, ratio of corn juice and water, total soluble solid and fermentation time were optimized. The results were determined by sensory evaluation on transparency, color, odor, flavor and overall acceptable using hedonic 5-point scale. It was found that the optimal yeast strain for sweet corn wine and waxy corn wine were S. cerevisiae var. burgundy and montachae, respectively. Both yeast strains gave the similar amount of alcohol and the optimal conditions for both wines were 10% of seed culture, mixed volume of corn juice and water at ratio of 1:4, initial total soluble solid of 22 ºBrix and five days of fermentation time. The overview of both wines was obtained liking score in a rage of like moderately to like very much. The obtained liking scores of waxy corn wine were better than sweet corn wine. As the results indicated that, both sweet corn and waxy corn could be used as raw material for winemaking and as an alternative way to add value to corn.