Investigation of wine fermentation of three-leaf cayratia (Cayratia trifolia L.) using Saccharomyces cerevisiae 2.1
The results showed that the <i>S. cerevisiae</i> 2.1 was able to produce wine from <i>Cayratia trifolia</i> extract in suitable conditions with high ethanol content and organoleptic values. The results of this study supplied needed information for further studies on analysis of bioactive compounds produced by the fermentation.
Authors
- Huỳnh Thị Ngọc Mi
- Le Doan Quoc Binh
- Huỳnh Xuân Phong (ORCID: https://orcid.org/0000-0003-0220-2979)
- Bùi Hoàng Đăng Long (ORCID: https://orcid.org/0000-0003-0926-9033)
- Đoàn Thị Kiều Tiên
- Nguyễn Ngọc Thạnh (ORCID: https://orcid.org/0000-0002-3079-1259)
- Ngô Thị Phương Dung
- Hà Thanh Toàn
Institutions
- Can Tho University (VN)
Publication Details
- Journal
- F1000Research
- Published
- 2025-09-23
- DOI
- https://doi.org/10.12688/f1000research.129075.5
- Primary Topic
- Fermentation and Sensory Analysis
- Type
- article
- Field-Weighted Citation Impact
- 0.00