Different technical parameters affecting the wine production from water lily flower (Nymphaea spp.)

This research has been performed to evaluate the influence of honey addition, yeast ratio, the main fermentation time and aging duration to the quality of water lily flower wine. Fresh water lily flower was set layer by layer with honey (3, 6, 9, 12, 15%) in autoclavable pot. Different yeast ratios (5, 10, 15, 20, 25 g) of dry yeast were added. The composite of must and yeast was primarily fermented in pot at 37 ± 0.5°C for different durations (48, 72, 96, 120, 144 h) to produce young wine. The young wine was racked into sterile barrels and then passed to aging for further different durations (4, 8, 12, 16, 20 weeks). Results have shown that water lily flower should be arranged layer by layer with 9% honey, 20 g yeast Saccharomyces cerevisiae, 120 h of the main fermentation and 16 weeks of aging to obtain the highest the ethanol content, total phenolic content (TPC), diphenylpicrylhydrazyl content (DPPH) and overall acceptance.