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VOL. 6, ISSUE 5 (2021)
Production of red wine from Ananas comosus, Musa acuminata and Mangifera indica using Sacchromyces cerevisiae isolated from plam wine
Authors
Abipriyadharshini R, Kannahi M
Abstract
Mixed fruit wine (pineapple, banana, mango) was using Saccharomyces cerevisiae was isolated from wine. Exactly 609 and 406g each of the fruit in two mixed and three mixed fruit fermentation respectively were crushed using laboratory blender, mixed with distilled water (1:1 w/v) and heated for 30 minutes with subsequently addition of sugar (0.656 kg). The fruit must were subjected to primary (aerobic) and secondary (anaerobic) fermentation for 4 and 20 days respectively. During fermentation aliquots were removed from the fermentation tank for analysis. During primary fermentation, consistent increases in alcohol contents (ranging from 0.0 to 15.0%) and total acidities (ranging from 0.20 to 0.80%) were observed with gradual decrease in specific gravities (ranging from 1.060 to 0.9800) and pH (ranging from 0.80 to 2.90). Temperature ranged from 27ºC to 29ºC. The alcoholic content of the final wines were17.50±0.02% (pineapple and banana) 16.00±0.02% (pineapple and mango) 18.50±0.02% (banana and mango wine). The alcoholic content of the wines did not different significantly (p˃ 0.05). The pH of all the wines were acidic and ranged from 2.5±0.01 to 3.8±0.01 (p˃0.05). The acid concentration (residual and volatile acidity) were within the acceptable limit and ranged from 0.35±0.02 to 0.88±0.01% (p˃0.05). Sensory evaluation (p˃0.05) rated the wines acceptable as pineapple and banana wine, pineapple and mango wine, pineapple and banana and mango wine, banana and mango wine. This study has shown that acceptable mixed fruit wine could be produced from the fruit with Saccharomyces cerevisiae from wine.
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Pages:1531-1535
How to cite this article:
Abipriyadharshini R, Kannahi M "Production of red wine from <em>Ananas comosus, Musa acuminata </em>and <em>Mangifera indica </em>using <em>Sacchromyces cerevisiae </em>isolated from plam wine ". International Journal of Botany Studies, Vol 6, Issue 5, 2021, Pages 1531-1535
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