Yeast Selection and Its Fermentation Characteristics for Wild Kiwi Wine

The yeast strains were obtained through kiwi fruit culture medium and the culture of the YEPD medium from the wild kiwis in the Dabie Mountain. Strains were screened by color variation in WL medium. The strains which had good fermentation ability were selected by Durham tube test and kiwifruit juice fermentation. The fermentation conditions were determined by the method of re-screening the kiwis,and the change of the fermentation condition,alcohol content,total acid and clarity,fragrance,taste and other sensory indicators,screening out the best Saccharomyces cerevisiae. It showed that M5 had a good tolerance to 14%vol content of alcohol,300 g/L sugar and 300 mg/L SO₂.The fermentation period was short. The liquor was clear with 0.8 g/100 mL acidity,9.8%vol alcohol content and 40.8 mg/100 mL V_C. The result showed M5 strain was better than other strains by sensory evaluation and it was hoped that M5 strain would be domesticated as a good kiwi wine yeast.