Journal of Taiwan Agricultural Research

Author:Shu-Hui Yang* and Hung-Chich Wen

Abstract:

    Golden Muscat grape, which was harvested from Erlin district in summer, was used as study material. The must was made from grape fruit by means of beating, crushing and pressing. The sugar content of was adjusted to 22? Brix with sucrose, then inoculated with different commercial wine yeast starters (LALVIN L2226, M-1107, V-1116, DANSTIL C, D and check CCRC20582) for fermentation under l6℃. It took 5 to 11 days to reach the expected alcohol contents. The rate of fermentation was depended on different strains of yeast. The titratable acidity (T.A.) of all treatment had risen form 0.56 g% to 0.66 g% at the earlier stage of wine fermentation. Wine that fermented with DANSTIL C, LALVIN L2226 or CCRC 20582 had better clear appearance than those using the other wine yeast starters. LALVIN M-1107 and V-1116 yeast had remarkable malolactic fermentation. Compositions of white wine aged for 8 months (at 20℃) were T.A. 0.42-0.46 g/100ml, total phenol 0.18-0.22 g/L, alcohol content 10.3-11.5 %(v/v), residual sugar 0.17-0.22 g% and wine color A420 0.18-0.26. White wine fermented with DANSTIL D or LALVIN L2226 had good evaluation on the aroma. However, those using DANSTIL C or DANSTIL D had strong alcoholic odor. White wine fermented with LALVIN L2226 or LALVIN M-1107 yeast had better hobby evaluation score for overall preference.

Key words:golden muscat grape, white wine, commercial wine yeast, fermentation, hobby evaluation

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