Ester Profile of indigenous Saccharomyces cerevisiae strains isolated from traditional alcoholic beverages

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dc.contributor.advisorKeshani
dc.contributor.authorHarmanpreet Kaur
dc.date.accessioned2021-02-17T05:15:49Z
dc.date.available2021-02-17T05:15:49Z
dc.date.issued2020
dc.description.abstractRed 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.en_US
dc.identifier.citationHarmanpreet Kaur (2020). Ester Profile of indigenous Saccharomyces cerevisiae strains isolated from traditional alcoholic beverages (Unpublished M.Sc. thesis). Punjab Agricultural University, Ludhiana, Punjab, India.en_US
dc.identifier.urihttps://krishikosh.egranth.ac.in/handle/1/5810161280
dc.keywordsZinfandel, red wine, sensory, physico-chemical, ester profileen_US
dc.language.isoEnglishen_US
dc.pages65en_US
dc.publisherPunjab Agricultural University, Ludhianaen_US
dc.research.problemEster Profile of indigenous Saccharomyces cerevisiae strains isolated from traditional alcoholic beveragesen_US
dc.subMicrobiologyen_US
dc.themeEster Profile of indigenous Saccharomyces cerevisiae strains isolated from traditional alcoholic beveragesen_US
dc.these.typeM.Scen_US
dc.titleEster Profile of indigenous Saccharomyces cerevisiae strains isolated from traditional alcoholic beveragesen_US
dc.typeThesisen_US
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