The Microbiological and Chemical Changes during "Dimocarpuslongan" Wines Fermentation

Abstract

Longan wines are composed of dry longan, commercial sugar, and 1,000 mL of deionized water with 1-3% commercial rice mold or commercial yeast fermented for 4 weeks at room temperature (25-27℃). All longan wines have a slowly decreasing fermentation time after reaching maximum aerobic plate counts, lactic acid bacteria (LAB) counts, mold and yeast counts, or yeast counts until 28 days. Longan wines fermented with 1-3% commercial rice mold are better than 1-3% commercial yeast in terms of aerobic plate counts, LAB counts, mold and yeas counts, or yeast counts, respectively. All longan wines have a slowly increasing fermentation time after reaching minimum pH values at 28 days. The titratable acidity contents and ethanol contents of longan wines fermented by 1-3% commercial rice mold or commercial yeast increased with fermentation time from the beginning until 28 days. The total sugar contents of longan wines fermented by 1-3% commercial rice mold or commercial yeast decreased with fermentation time from the beginning until 28 days. In all, the sensory evaluations showed the most preferred longan wine was when it was fermented with 3% commercial rice mold at 25-27℃ for 4 weeks. The longan wines could possess further study in longan wine manufacture.