Effects of Different Dry Yeast on Fermentation Characteristics of Sugarcane Juice

In order to study the effect of different yeasts on the fermentation of sugarcane wine,three commercial active dry yeasts,namely the highly active dry wine yeast,the high-temperature-resistant and highly active dry yeast and the Fali dry yeast,were used to produce sugarcane wine by liquid fermentation with fresh sugarcane juice as raw materials at room temperature. The vinification and fermentation characteristics of three kinds of yeasts,such as growth curve,cohesiveness,fermentation degree,fermentation ability,acidification and alcohol-producing ability were researched and analyzed in this study. The results showed that the trend of three yeasts growth curve in the fermentation process of sugarcane juice was basically the same,and the cohesiveness value(i.e.,F-value)of three kinds of active dry yeasts was lower than 20%,which indicated that the three yeasts were all non cohesiveness yeast. The fermentation capacity of the three yeasts was basically the same and there was little difference in the ability to produce alcohol,in which of the highly active dry wine yeast was 12.2% vol and the high-temperature-resistant and highly active dry yeast and the Fali dry yeast were 12.0%vol. From the analysis of the fermentation characteristics of three commercial yeasts acted on sugarcane juice,the highly active dry wine yeast was slightly better than the high-temperature-resistant and highly active dry yeast and the Fali dry yeast. The results provided a technical reference for the vivifying of flavor sugarcane wine by liquid fermentation of sugarcane juice.