A Comparative Study of Yeasts for Rosa roxburghii Wine Fermentation

Wine produced by fermentation of Chestnut rose (Rosa roxburghii) hips, known as cili (Chinese-Mandarin), in Guizhou province, and other places China is becoming popular but there limited knowledge suitable yeast strains for its production. In this study, we first investigated the oenological properties six commercial S. cerevisiae (X16, F33, SH12, GV107, S102, RMS2), one Saccharomyces var. bayanus (S103), commercial, non-Saccharomyces strain, Torulaspora delbrueckii Prelude, indigenous CZ, wine fermentation. We measured key traits each strains, viz., sulfite resistance, flocculation, hydrogen sulfide production capacity, rate, growth curves. Subsequently, resultant characteristics, pH, alcohol content, residual sugar, titratable acidity, volatile ascorbic acid content headspace compounds. The overall suitability type was evaluated using a multi-factor, unweighted, scorecard. On that basis, RMS2 most suitable, closely followed CZ X16. This study comparative evaluation yeasts provides preliminary guide their selection.