Standardization of fermentation conditions for production of Jamun wine
| dc.contributor.advisor | Kocher, Gurvinder Singh | |
| dc.contributor.author | Amandeep Singh | |
| dc.date.accessioned | 2019-03-29T09:29:46Z | |
| dc.date.available | 2019-03-29T09:29:46Z | |
| dc.date.issued | 2019 | |
| dc.description.abstract | Jamun (Syzygium cumini) varieties (Raw/Ram and Local) were evaluated for wine production. On the basis of Physical parameters of whole Jamun fruit, seed and pulp and physiochemical parameters (TSS, titrable acidity, pH, brix acid ratio, total sugars, reducing sugars, anthocyanin, total phenols and tannin) Raw/Ram was found to better than Local variety. Saccharomyces cerevisiae strain KY069279 was found to be better than, D7, 11815 and Meyerozyma caribbica (PY1) on the basis of the viable cell count, reducing sugars, total sugars, o Brix and comparative growth kinetics on Jamun juice. Fermentation conditions for Jamun wine production were optimized by carried out by using RSM (Response Surface Methodology) and the effect of different fermentation parameters viz. TSS, inoculum size and DAHP supplementation revealed 18°B, 5% v/v and 100 mg/100 ml as optimum, respectively, with an ethanol production of 10.893% (w/v), total sugars 0.045 g/100ml and reducing sugars 0.020 g/100ml. Similarly, effect of amount of seed powder and pulp supplementation revealed @300mg/100 ml of each as optimum, with Tannins and phenols 90.946 mg/100ml and 0.188 g/100 ml, respectively. The scale up studies on Jamun wine (with seed powder and pulp W1; without seed powder and pulp W2) were carried out at 40L scale. Prepared Jamun wines W1 and W2 were evaluated for the fermentation parameters over the period of 90 days at the interval of one month. Sensory attributes of sample wine with seed powder and pulp (9.25±0.1) was found to be significantly better than without seed powder and pulp (8.38±0.3) when evaluated using a 10 point scale. On the basis of antioxidant activity W1 (53.7%) was revealed to be better than W2 (49.9%)in terms of % inhibition of DPPH. Hence, Jamun could act as a suitable substrate for production of wine with all the important properties of wine having high content of bioactive compounds (total phenols, tannins and antioxidants). | en_US |
| dc.identifier.uri | http://krishikosh.egranth.ac.in/handle/1/5810099857 | |
| dc.keywords | Jamun, Syzygium cumini, yeast, ethanol, antioxidant, Response Surface Methodology | en_US |
| dc.language.iso | en | en_US |
| dc.pages | 71 | en_US |
| dc.publisher | Punjab Agricultural University, Ludhiana | en_US |
| dc.research.problem | Standardization of fermentation conditions for production of Jamun wine | en_US |
| dc.sub | Microbiology | en_US |
| dc.subject | null | en_US |
| dc.theme | Standardization of fermentation conditions for production of Jamun wine | en_US |
| dc.these.type | M.Sc | en_US |
| dc.title | Standardization of fermentation conditions for production of Jamun wine | en_US |
| dc.type | Thesis | en_US |