Wine is an alcoholic beverage that is becoming increasingly popular with consumers because of its
own advantages. The research aimed to isolate and select natural yeast strains on purple star apple
(Chrysophyllum cainito L.) in six farmers‘ home gardens in the provinces of Ben Tre, Can Tho, Soc
Trang, Tien Giang, Tra Vinh and Vinh Long for using in alcoholic fermentation. Research methods
include preliminary identification of isolated yeast strains, testing of ethanol fermentation ability of
selected yeast strains, testing of alcohol fermentation in purple star apple extract at laboratory scale.
The study isolated 39 strains and selected the yeast strain VL1 belonging to the genus Saccharomyces
with outstanding fermentation ability, producing 10.25% alcohol content, residual sugar content
reaching 8.5ºBrix after 14 days of fermentation. The topic has provided more scientific evidence on
the ability to produce alcohol of natural yeast strains on fruits.