Table 1.
Physicochemical indices and total flavonoids content in passion fruit wine fermented by commercial yeast strain ES488 (ES), BV818 (BV), VIC (VI) and CY3079 (CY).
| Parameters | Yeast Strain | |||
|---|---|---|---|---|
| ES | BV | VI | CY | |
| Residual sugar (g/L) | 3.43 ± 0.47 ab | 5.2 ± 0.98 a | 4.31 ± 0.49 a | 1.57 ± 0.04 b |
| Total titratable acidity (g/L) | 9.84 ± 0.50 a | 8.54 ± 0.42 a | 9.69 ± 0.05 a | 9.48 ± 0.33 a |
| Volatile acidity (g/L) | 0.10 ± 0.01 a | 0.08 ± 0.01 a | 0.13 ± 0.09 a | 0.08 ± 0.01 a |
| Total sulfur (mg/L) | 199.6 ± 79.76 a | 82.4 ± 10.18 a | 204.0 ± 112.01 a | 211.6 ± 3.96 a |
| Alcohol content (% v/v) | 9.35 ± 0.74 a | 9.63 ± 0.45 a | 9.15 ± 0.66 a | 9.31 ± 0.39 a |
| pH | 3.15 ± 0.04 a | 3.34 ± 0.11 a | 3.19 ± 0.03 a | 3.23 ± 0.04 a |
| Total flavonoids (mg Rutin/L) | 179.81 ± 9.69 ab | 148.29 ± 4.26 b | 189.96 ± 6.2 ab | 213.26 ± 24.03 a |
Data are the mean ± standard deviation of duplicate tests. Different letters in each row indicate significant difference at a significant level of 0.05.