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