OPTIMIZATION OF FERMENTATION CONDITIONS FOR PRODUCTION OF WINE FROM GUAVA (Psidium guajava L.)
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Date
2011
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PAU Ludhiana
Abstract
Guava (Psidium guajava L.) varieties (Punjab pink, Arka amulya and Lucknow-49) were
evaluated for wine production. A prefermentation treatment of guava pulp with Pectinase (3.5
units/mg) was optimized using Response Surface Methodology (RSM) whereby a 47.2, 55.6
and 59.5% decrease in OD550 nm was observed in the statistical combination of 45°C, 6h and
0.50 mg/100ml, 45°C, 6 h and 0.84 mg/100 ml and 45°C, 6 h and 0.84 mg/100 ml for Punjab
pink, Arka Amulya and Lucknow-49, respectively. S. cerevisiae strain 35 was found to be
significantly better (fermentation efficiency 80.0%) than S. cerevisiae Y-2034 (fermentation
efficiency 73.0%) in terms of ethanol production and sugar catabolic rate. The effect of
different fermentation parameters viz. sugar, temperature, inoculum size and DAHP
supplementation revealed 25°B, 25°C, 9% and 300 mg/100ml as optimum respectively in all
the three varieties, with an ethanol production of 13.8, 13.6 and 13.6% in 6, 8 and 8 days for
Punjab pink, Arka Amulya and Lucknow-49, respectively. Post fermentative storage of wine
(at 15°C) for 90 days freed the wine off viable yeast cells but also led to reduction in ascorbic
acid, total phenolic content along with significant decrease in % ethanol levels. . The prepared
wine was subjected to the sensory analysis (at 15 and 90 days of storage). Wines prepared
from Punjab pink and Arka amulya varieties was of standard quality whereas that of
Lucknow-49 was below standard at young wine stage. After the storage of 90 days, wine from
Punjab pink scored a superior quality wine score (68.8 + 3.27) whereas wines from Arka
amulya and Lucknow-49 remained the same i.e of standard and below standard quality (54.2
+ 3.11 and 47.2 + 2.38 respectively). The scale up studies (var. Punjab pink) at 5L scale
validated the optimized fermentation parameters with the ethanol production of 13.6 + 0.15 %
and having an ethanol yield of 0.492g/g. Hence, Guava can act as a suitable substrate for
production of wine with all the important properties of wine having high content of phenols
and ascorbic acid.
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