A wine yeast strain suitable for the production of good quality table wine from kiwifruit grown in Japan was selected from five different yeasts: two wine yeasts,
Saccharomyces cerevisiae W 3 (Kyokai #4) and S. cerevisiae OC 2 (Kyokai # 1), which are commonly used to produce grape wines in Japan, S.
cerevisiae R-92 Ruakura strain, which is used for kiwifruit wine production in New Zealand, S.
cerevisiae strain (sake yeast Kyokai # 9), and a commercially available baker's yeast strain. Little difference was observed in the production rate of ethanol, whereas an appreciable difference was observed in the consumption rates of fructose and glucose among the five yeasts. Wine yeast W 3 and sake yeast consumed glucose more rapidly than fructose, and fermented fructose more rapidly than did the other three yeasts.
No significant differences in general or organic acid compositions were observed among the wines made with the five yeasts, but there were appreciable differences in volatile compound and had amino acid compositions. General sensory testing was carried out. All the wines exhibited a brilliant golden yellow color and full body with high clarity. The wines made by the three wine yeasts were superior to those made by baker's and sake yeasts in terms of fruitiness and freshness. Wine yeast W 3 was the best strain for kiwifruit wine production among the yeasts tested, although there was only a slight difference in sensory quality among the wines made using the three wine yeasts.
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