The fermentation conditions of low alcoholic three-leaved (Cayratia trifolia (L.) Domin) cider using Saccharomyces cerevisiae HG1.3

Tien Thi Kieu Doan Mi Thi Ngoc Huynh Thu Thi Minh Tran Thanh Huu Nguyen Son Thi Bich Le Thanh Ngoc Nguyen Phong Xuan Huynh   

Open Access   

Published:  May 25, 2024

DOI: 10.7324/JABB.2024.162329
Abstract

Three-leaved Cayratia, a perennial climber, is widely distributed in India, Asia, Africa, and Australia. In Vietnam, it is found in the Mekong Delta with a specific aroma, dark purple berries, and contains an abundant source of bioactive compounds (yellow waxy oil, steroids/terpenoids, flavonoids, and tannins) in whole plants. Taking advantage of the raw source might enhance various fermented juice drinks and increase income for denizens. The initial parameters were pH 3, 4, and 5 with the total soluble solids (TSS) of 18, 20, 22, and 24 °Bx, respectively, to determine the appropriate Cayratia cider making condition. The yeast concentration (0.1, 0.15, 0.2, and 0.25% [w/v], respectively) and fermentation time (24, 48, and 72 h, respectively) at room temperature (28 ± 2°C) were also surveyed. Thereafter, the final product was analyzed for the sensory quality and microbiological and chemical criteria. The fresh Cayratia juice has a pH of 3.2 and 6 °Bx, and the juice recovery efficiency was 74%, equivalent to 0.74 L/kg of the fruit juice amount after squeezing. The low alcoholic juice has 4.62% v/v ethanol content which meets the Vietnam National Standard (TCVN 3215:79, and QCVN 6-2: 2010/BYT) after 72 h of fermentation time. The TSS of 22 °Bx, pH value of 4, and yeast concentration of 0.2% (w/v) are appropriate initial conditions for Cayratia juice with low ethanol content. Cayratia cider with 4.6% (v/v) ethanol content was produced by Saccharomyces cerevisiae HG 1.3 at room temperature 28 ± 2°C with initial TSS of 22 °Bx, pH 4, and inoculation yeast rate of 0.2% w/v. The quality analysis meets Vietnamese standards for food consumption.


Keyword:     Cider Fermentation Saccharomyces cerevisiae Three-leaf Cayratia berries


Citation:

Doan TT, Huynh MT, Tran TT, Nguyen T, Le ST, Nguyen TN, Huynh PX. The fermentation conditions of low alcoholic three-leaved (Cayratia trifolia (L.) Domin) cider using Saccharomyces cerevisiae HG1.3. J App Biol Biotech. 2024. Online first. http://doi.org/10.7324/JABB.2024.162329

Copyright: Author(s). This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike license.

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Reference

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