Effect of Yeast Concentration on Quality Parameters of Ber (Ziziphus mauritiana) Fruit (cv. Umran) Wine during Ageing
Rachana, M. N. *
Department of Processing and Food Engineering, College of Agricultural Engineering, University of Agricultural Sciences, Raichur – 584104, Karnataka, India.
Ramappa, K. T.
Department of Processing and Food Engineering, College of Agricultural Engineering, University of Agricultural Sciences, Raichur – 584104, Karnataka, India.
Udaykumar Nidoni
Department of Processing and Food Engineering, College of Agricultural Engineering, University of Agricultural Sciences, Raichur – 584104, Karnataka, India.
Sharanagouda Hiregoudar
Department of Processing and Food Engineering, College of Agricultural Engineering, University of Agricultural Sciences, Raichur – 584104, Karnataka, India.
Nagaraj Naik
Department of Processing and Food Engineering, College of Agricultural Engineering, University of Agricultural Sciences, Raichur – 584104, Karnataka, India.
*Author to whom correspondence should be addressed.
Abstract
The present investigation was carried on for production of ber wine using yeast (Saccharomyces cerevisiae var. ellipsoideus) for fermentation. The quality parameters of ber wine were predicted by Design-Expert 7.7.0 software for optimizing the process parameters. The results obtained at T4 treatment (5 % inoculum) were encouraging with TSS (7.61 Brix), pH (4.06), residual reducing sugars (5.22 %) and alcohol (10.92 %) on 0th day of ageing with desirability factor of 0.95 followed by the results obtained on 90th day of ageing for T4 treatment (5 % inoculum) were TSS (6.27 °Brix), pH (4.22), residual reducing sugars (4.71 %) and alcohol content (12.07 %) with desirability factor of 0.93.
Keywords: Ber, fermentation, wine, quality parameters, ageing
How to Cite
Downloads
References
Pretorius IS. Tailoring wine yeast for the new millennium: novel approaches to the ancient art of winemaking. Yeast. 2000; 16(8): 675-729.
Soni SK, Bansal N, Soni R. Standardization of conditions for fermentation and maturation of wine from Amla (Emblica officinalis Gaertn.). Natural Product Radiance., 2009;8(4):436-444.
Pareek S, Kitinoja L, Kaushik RA, R Paliwal. Postharvest physiology and storage of ber. Stew. Posthar. 2009;5(5): 1-10.
Lokesh K, Suresha GJ, Jagadeesh SL. Effect of yeast strains and must types on quality of jamun wine. Asian J. Horticulture. 2014;9(1): 24-27.
Joshi VK, Kumar V, Kumar A. Physico-chemical and sensory evaluation of wines from different citrus fruits of Himachal Pradesh. Intl. J. of Food. Ferment.Technol. 2012;2(2):145-148.
Fustier P, Germain FS, Lamarche F, Mondor M. Non–Enzymatic browning and ascorbic acid degradation of orange juice subjected to electro reduction and electro- oxidation treatments. Innov. Food Sci. Emerg. Technol. 2011;12(4):491-498.
Pandhre GR, Hashmi SI, Patil JA. Studies on preparation of wine from banana. Int. J. Process. Post Harvest Technol. 2010;1(2): 103- 106.
Younis K, Siddiqui S, Jahan K, Dar MS. Production of wine from over ripe guava (Psidium guajava L Cv. Safada) and ber (Ziziphus mauritiana L Cv. Umran) fruits using Saccharomyces crevices Var. HAU. J. Environ. Sci. Toxicology Food Technol., 2014;8(1): 93-96.
Srivastava RP, Kumar S. Important methods for analysis of fruits and vegetable and their products. Fruit and Vegetable Preservation Principles and Practices. 1993;2:321-339.
Sadasivam S, Manickam Biochemical methods for agricultural sciences. Wiley-Eastern Ltd., New Delhi; 1992.
Buescher WA, Siler CE, Morris JR, Threlfall RT, Main GL, Cone GC. High alcohol wine production from grape juice concentrates. Am. J. Enol. Vitic. 2011; 52(4):345-351.
Panesar PS, Panesar R, Singh B. Application of response surface methodology in the optimization of process parameters for the production of kinnow wine. Natural Product Radiance. 2009; 8(4):366-373.
Pratima K, Vijay K, Niranjan D, Mohan TS. Development of a process for preparation of pure and blended kinnow wine without debittering kinnow mandarin juice. Food Saf. Inform. Publish. 2006;8:24-29.
Jairath S, Sahota P, Pandove G. Preparation of non-alcoholic naturally carbonated beverage using yeast isolate from whey beverage. Czech J. Food Sci. 2012;30(2):135-143.
Shankar S, Dilip J, Narayana Y. Changes in chemical composition of guava wine during storage. Indian Food Packer. 2004;12:56-58.
Liu SX, Yang HY, Li SY, Zhang JY, Li T, Zhu BQ, Zhang BL. Polyphenolic compositions and chromatic characteristics of bog bilberry syrup wines. Molecules. 2015;20(11):19865-19877.
He F, Liang NN, Mu L, Pan QH, Wang J, Reeves MJ, Duan CQ. Anthocyanins and their variation in red wines I. Monomeric anthocyanins and their color expression. Molecules. 2012;17(1):1571-1601.
Rentzsch M, Schwarz M, Winterhalter P, Blanco-Vega D, Hermosín-Gutiérrez I. Survey on the content of vitisin A and hydroxyphenyl-pyranoanthocyanins in tempranillo ines. Food Chem. 2010;119: 1426–1434.
Amerine MA, Berg HW, Cruess WV. Technology of wine making. Publ : AVI Co. West Port, Connecticut. 1972;3:126-132.
Somesh S, Joshi VK, Ghanshyam A. An overview on strawberry wine production technology, Composition, maturation and quality evaluation. Natural Product Radiance. 2009;8(4): 356-365.
Pawar CD, Patil AA, Joshi GD. Quality of sapota wine from fruits of differential maturity. Karnataka J. Agric. Sci. 2011; 24(4): 501-505.
Kocher GS, Pooja. Status of wine production from guava (Psidium guajava): A traditional fruit of India. Afr. J. Food Sci. 2011;5(16):851-860.
Singh RS, Kaur P. Evaluation of litchi juice concentrate for the production of wine. Natural Product Radiance. 2009;8(4):386-391.
Sonar RP, Masalkar SD, Garnade VK, Gaikwad RS. Influence of Inoculum levels and pH of the must on the quality of jamum wine. Beverage Food World. 2004;69-70.
Marimuthu M, Thirumaran AS. Utilization of local fruits in wine making. Beverage and Food World. 2002;29(6):39-42.
Carl SP. Microorganisms of fermented foods. Microbiology of food fermentation. AVI Publishing Company, Inc. Westport Conncticut. 1979; 2:39-68.
Tusekwa AB, Mosha TCE, Laswai HS, Towo EE. Traditional alcoholic beverages of Tanzania: Production, quality and changes in quality attributes during storage. Int. J. Food Sci. Nutr. 2000; 51(2):135-143.