Vol. 7, Issue 1 (2019)
Production of wine from Mahua (Madhuca indica L.) flower extract and Pomegranate (Punica granatum L.) fruit juice
Author(s): Priyanka M Dushing and Dr. Vedprakash D Surve
Abstract: Wine is an alcoholic beverage typically made of fermented fruit juice. The fermentation process of fruit juice into wine is a complex biochemical reaction involving microorganisms that requires study and practice. Two strains of S. cerevisiae (NCIM-3206) and S. cerevisiae (NCIM-3215) were used for production of wine by fermentation of mahua flower extract and pomegranate fruit juice. Fermentation parameters to produce wine from 2 proportions namely A (10:90) and B (20:80) were optimized i.e. temperature (250C, 300C and 350C), pH (3.5, 4.5 and 5.5), inoculums concentration (3%, 6% and 9%) and incubation period (24 hrs, 48 hrs and 72 hrs). After 7 days of fermentation it was observed that the strain S. cerevisiae NCIM 3215 showed better results than the yeast strain S. cerevisiae NCIM 3206 in case of overall physicochemical characteristics at the pH 4.5, temperature 300C, inoculums concentration 6% and incubation period 24hr old starter culture for production of wine individually. Sensory evaluation revealed that wine produced by using S. cerevisiae (NCIM 3215) and S. cerevisiae (NCIM-3206) both were acceptable with respect to sensory and biochemical characteristics. Sensory evaluation rated the wine produced with all optimized parameters together by using S. cerevisiae (NCIM-3215) of B (20:80) proportion more acceptable.
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Fig. 1: Effect of different temp. on A proportion wine by using yeast strain S. S. cerevisiae NCIM 3206
Fig. 2: Effect of different temp. on B proportion wine by using yeast strain S. S. cerevisiae NCIM 3206
Fig. 3: Effect of different temp. on A proportion wine by using yeast strain S. S. cerevisiae NCIM 3215
Pages: 516-523 | 947 Views 452 Downloads
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How to cite this article:
Priyanka M Dushing, Dr. Vedprakash D Surve. Production of wine from Mahua (Madhuca indica L.) flower extract and Pomegranate (Punica granatum L.) fruit juice. Int J Chem Stud 2019;7(1):516-523.
