Ester Profile of indigenous Saccharomyces cerevisiae strains isolated from traditional alcoholic beverages
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Date
2020
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Punjab Agricultural University, Ludhiana
Abstract
Red wine was prepared from the red grapes var. Zinfandel by the action of twenty-three yeast
cultures isolated from traditional alcoholic beverages from Lahaul & Spiti and Bada Bhangal
region. The yeasts were identified on the basis of morphological studies with respect to
colony characteristics, characteristics in broth culture, and cell shape as well as biochemical
characteristics. Extracted juice was subjected to skin treatment for 16h to improve the color
intensity of juice. The later was fermented by twenty-three different Saccharomyces
cerevisiae strains under optimized conditions viz. 5% (v/v) inoculum size, 50 mg/100 ml
DAHP was supplemented at 28 ˚C. The prepared wine was compared for their alcoholic
content as well as their overall acceptance on the basis of appearance, mouthfeel and flavor by
sensory evaluation. The ester analysis of prepared wine was done by GC-MS technique.
Esters such as ethyl acetate, isoamyl acetate, phenyl ethyl acetate, ethyl caprylate and ethyl
caproate as well as the other volatile compounds were reported out of which ethyl acetate and
isoamyl acetate were predominant. Maximum alcohol content (11.03% v/v) and fermentation
efficiency (86.16%) was noticed in the wine produced by strain code AB. It also produces
enough esters viz. ethyl acetate (36.55 mg/l) and isoamyl acetate (940 mg/l) to provide
suitable flavor to the wine which leads to score maximum points (7) on the “Hedonic-scale”
and was considered best among all.
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Citation
Harmanpreet Kaur (2020). Ester Profile of indigenous Saccharomyces cerevisiae strains isolated from traditional alcoholic beverages (Unpublished M.Sc. thesis). Punjab Agricultural University, Ludhiana, Punjab, India.