Please use this identifier to cite or link to this item: http://krishikosh.egranth.ac.in/handle/1/80651
Authors: Arun Kyalakond
Advisor: Veena Savalgi
Title: Studies on preparation of rice wine
Type: Thesis
Agrotags: Agricultural Microbiology
Abstract: An experiment was conducted to study the preparation of wine using different rice varieties viz., Intan, Navali, Doddiga, Amruth, Jaya, Abhilash, Bharati, Annapoorna, Jyothi and Broken rice (Locally available). Three standard yeast strains viz., Saccharomyces cerevisiae var. ellipsoideus CFTRI 101, Saccharomyces cerevisiae NCIM 3090, Saccharomyces cerevisiae NCIM 3576 were used at different inoculum level to screen for their suitability for wine preparation using different pre-treatment methods (acid, microbial and enzymatic pre-treatments) to obtain maximum reducing sugars. Among the different pre-treatment methods, enzymatic pre-treatment with Diastase a- amylase was selected for hydrolysis in wine preparation as it showed the highest release of reducing sugars. The chemical analysis of wine prepared with Saccharomyces cerevisiae var. ellipsoideus CFTRI 101 @ 5 per cent inoculum level and organoleptic evaluation indicated that Intan rice variety was superior over other rice varieties for wine preparation with 6.45 per cent of alcohol. Intan rice variety was further screened with Saccharomyces cerevisiae var. ellipsoideus CFTRI 101, Saccharomyces cerevisiae NCIM 3090, Saccharomyces cerevisiae NCIM 3576 at 1, 3 and 5 per cent inoculum level. Inoculum level at 5 per cent was superior over 1 and 3 per cent. The alcohol content was 6.48, 6.38 and 6.44 per cent in Saccharomyces cerevisiae var. ellipsoideus CFTRI 101, Saccharomyces cerevisiae NCIM 3090 and Saccharomyces cerevisiae NCIM 3576, respectively at 5 per cent inoculum level. The chemical analysis and organoleptic evaluation showed that efficient wine can be prepared using standard yeast strain Saccharomyces cerevisiae var. ellipsoideus CFTRI 101 @ 5 per cent inoculum level with 6.48 per cent of alcohol content.
Subject: Agricultural Microbiology
Theme: Studies on preparation of rice wine
Research Problem: Studies on preparation of rice wine
Issue Date: 2005
Appears in Collections:Thesis

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