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Jawaharlal Nehru Krishi Vishwa Vidyalaya, Jabalpur

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Subject: Molecular Biology and Biotechnology × Author: Patidar, Shirish × End date: 2014 × Start date: 2014 × Type: Thesis × Thesis Type: M.Sc ×
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    ThesisItemOpen Access
    Wine production from ripened karonda furits using sacchartomyces cerevisiae
    (JNKVV, 2014) Patidar, Shirish; Rajput, L.P.S.
    ABSTRACT The present study entitled "Wine Production from Ripened Karonda Fruits using Saccharomyces cerevisiae” was conducted in the Fermentation Technology Laboratory, Biotechnology Centre, Jawaharlal Nehru Krishi Vishwa Vidyalaya, Jabalpur (M.P) with the objectives of analysing the major chemical constituents of Karonda fruits related to wine production. Various experiments were conducted to optimize the fermentation variables for maximum yield of alcohol in fruit wine using Saccharomyces cerevisiae MTCC170 and then evaluated for various sensory quality characteristics. In the first part of investigation, different chemical constituents of karonda fruit pulp were analysed. The results analysed showed that the karonda fruit pulp was found to contain a fair amount of TSS required for bioconversion into alcohol. In second part of this investigation to get maximum recovery of alcohol yield in fruit wine, initially incubation period was optimized at standard TSS of 22oBrix, incubation temperature of 30oC and pH of 3.5 (original pH of karonda fruit juice) with different ranges of incubation period viz. 24, 48, 72, 96, 120, 144, 168 and 192 hr. In this experiment with TSS of 22oBrix the higher yield (6.9%) of alcohol was recorded at incubation period of 168 hr and found the same at further incubation period of 192 hr. In order to get maximum recovery of alcohol yield, the process of fermentation was carried out at different TSS levels ( 20, 22, 24 and 26oBrix) under different pH conditions (3.5, 4.0 and 4.5) with different incubation temperatures (27, 30, 32 and 34°C) at an optimum incubation period of 168 hr as recorded in the fast experiment. The results of various experiments revealed that the culture of yeast gave maximum yield of alcohol (7.8%) at TSS level of 22oBrix, pH of 4.0 with maintaining the incubation temperature of 27°C and incubation period of 168 hr. Similarly the titrable acidity was found to be maximum (0.85%) at a TSS level of 26oBrix, pH of 3.5 with maintaining the incubation temperature of 34°C and optimum incubation period of 168 hr. Th e changes taking place in TSS, pH, alcohol yield, titrable acidity, ascorbic acid and total sugar contents of karonda wine during the fermentation period of 192 hr at optimum incubation temperature of 27oC, TSS level of 22oBrix and pH of 4.0 revealed that there was a gradual decrease in TSS level, pH, ascorbic acid and total sugar contents with a relative increase in incubation period upto 192 hr. On the other hand, there was a gradual increase in alcohol yield and titrable acidity with a relative increase in incubation period upto 192 hr. The third part of this investigation on the sensory quality evaluation of karonda fruit wine revealed that karonda fruit wine sample ” A” with alcohol yield of 7.8% was found to be more acceptable with respect to all the sensory attributes in comparison to other samples of karonda wine.