Effects of 11 Kinds of Yeasts on Quality and Antioxidant Activity of Wax Gourd Wine

The object of this research was to select suitable commercial yeasts for wax gourd wine in order to promote the development of the wax gourd wine industry. Wax gourd was used as main raw material to ferment wine by eleven varieties of yeasts. The quality indicators,antioxidant activity and sensory value were analyzed in order to screen the optimal yeast for wax gourd wine. The results showed that wax gourd wine fermented by BV818 yeast had the highest alcohol(12.70%vol)and sensory value(90 points),lowest residual sugar(6.59 g/L),high V_C content and clarity,moderate acidity and color. The wax gourd wine had good ·OH,O₂^-· and DPPH· scavenging ability,and their clearance rates were 6.70%,43.25% and 45.73%,respectively. The product had good taste,light yellow color,clear and transparent,with wax gourd fragrance and wine mellow. Therefore,BV818 yeast was better than other kinds of yeasts and was suitable for wax gourd wine fermentation. It provides technical support for the processing and utilization of wax gourd.