Effect of Different Levels of Local Yeast in Pomegranate (Punica granatum L.) Cider
Cynthia Ngaihlhing *
Sam Higginbottom University of Agriculture, Technology and Sciences, Prayagraj-211007, U. P., India.
Samir Ebson Topno
Sam Higginbottom University of Agriculture, Technology and Sciences, Prayagraj-211007, U. P., India.
*Author to whom correspondence should be addressed.
Abstract
The study was conducted in Completely Randomized Design (CRD) with 7 treatments replicated thrice. The treatments were T1 (pomegranate juice 1ltr + 0.5 g yeast + 500 g sugar), T2 (pomegranate juice 1ltr + 1g yeast + 500g sugar), T3 (pomegranate juice 1ltr + 1.5g yeast + 500g sugar), T4 (pomegranate juice 1ltr + 2g yeast + 500 g sugar), T5 (pomegranate juice 1ltr + 2.5g yeast + 500g sugar), T6 (pomegranate juice 1ltr + 3g yeast + 500g sugar), T7 (pomegranate juice 1ltr + 3.5g yeast + 500g sugar). The pomegranate juice was fermented using Saccharomyces cerevisiae. The cider was assessed for the physico-chemical changes that occurred throughout its 90 days of storage, as well as its sensory quality using a 9-point Hedonic scale that was put to the test on a panel of five experts. With longer fermentation times, the alcohol level, acidity, and sensory qualities increased while total soluble solids, pH, and specific gravity decreased. From the above treatments, it is concluded that treatment T6 was found superior in respect of the parameters like Total Soluble Solids, Acidity, pH, Alcohol content, Specific gravity, Color and Appearance, Taste, Aroma and Overall acceptability. In terms of cost benefit ratio, the highest net return, Cost Benefit Ratio was also found in the same treatment.
Keywords: Cider, pomegranate, Saccharomyces cerevisiae, sugar, fermentation
How to Cite
Downloads
References
Banjare A, Patel D. Preparation of apple cider: Effect of apple juice concentration on physico-chemical composition and sensory qualities of apple cider. Journal of Pharmacognosy and Phytochemistry. 2020;9(3):1975-1977.
Ghosh SN, Roy S, Bera B. Study on performance of twenty-one guava cultivars in red and laterite soil of West Bengal under irrigated condition. Journal of Crop and Weed. 2013;9(2):81-83.
Swiegers JH, Bartowsky EJ, Henschke PA, Pretorius IS. Yeast and bacterial modulation of wine aroma and flavour. Australian Journal of Grape and Wine Research. 2005;11(2):139-173.
Romano P, Fiore C, Paraggio M, Caruso M, Capece A. Function of yeast species and strains in wine flavour. International Journal of Food Microbiology. 2003;86(1-2):169-180.
Dudley R. Fermenting fruit and the historical ecology of ethanol ingestion. Is alcoholism in more humans an evolutionary hangover? Addiction. 2002;97 (4):381-388.
Wanapu C, Boonkerd N, Dithavibool L. Winemaker 1. Sombun Printing House: Bangkok, Thailand; 2004.
Walker GM, Stewart GG. Saccharomyces cerevisiae in the Production of Fermented Beverages. Beverages. 2016;2(4):30.
Sahu UC, Panda SK, Uma B, Mohapatra UB, Ray RC. Preparation and evaluation of wine from Tendu (Diospyros melanoxylon L) fruits with antioxidants. International Journal of Food Fermentation Technology. 2012;2(2):167-178.
Isitua CC, Ibeh IN. Novel method of wine production from banana (Musa acuminata) and pineapple (Ananas comosus) wastes. African Journal of Biotechnology. 2010; 9(44).
ISSN 1684–5315.
Jarvis B. Cider (Cyder; Hard cider). In Encyclopedia of Food Microbiology. 2014;1:437-443.
Yadav P, Garg N, Diwedi DH. M Effect of location of cultivar, fermentation temperature and additives on the Physio-chemical and sensory qualities on Mahua (Madhuca indica J. F. Gmel.) wine preparation. Indian Journal of Natural Products and Resources. 2009;8(4): 406-418.
Beera V, Mangam RB, Enthoti K. Mango wine: Standardisation and screening of cultivars using different strains of saccharomyces cerevisiae. Asian Journal of Multidisciplinary Studies. 2013;1(4):35-42.
Akin H, Brandam C, Meyer XM, Strehaiano PA. Model for pH determination during alcoholic fermentation of a grape must by Saccharomyces cerevisiae. Chemical Engineering Processing Process Intensification. 2008;47:1986–1993.
Tusekwa AB, Mosha TCE, Laswai HS, Towo EE. Traditional alcoholic beverages of Tanzania: Production, quality and changes in quality attributes during storage. International Journal of Food Science and Nutrition. 2000;51(2): 135-143.
Okafor UC, Edeh JI, Umeh SO. Table wine production from mixed fruits of sour sop (Annona Muricata) and Pineapple (Ananas comosus) using Yeast from Palm Wine. Journal of Environmental Science, Toxicology and Food Technology (IOSR-JESTFT); 2018. e-ISSN: 2319-2402, p- ISSN: 2319239.