STANDARDIZATION OF YEAST STRAINS, YEAST LEVELS AND FERMENTATION CONDITIONS FOR PRODUCTION OF TOMATO (Solanum lycopersicum L.) WINE

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dc.contributor.advisorRAMACHANDRA NAIK, K.
dc.contributor.advisorKUKANOOR, LAXMAN
dc.contributor.advisorPATIL, B.C.
dc.contributor.advisorPATIL, CHAYA P.
dc.contributor.authorJAGADISH, H.
dc.date.accessioned2018-07-05T10:08:26Z
dc.date.available2018-07-05T10:08:26Z
dc.date.issued2016-11
dc.descriptionTH583en_US
dc.description.abstractThe study on the standardisation of yeast strains, yeast levels and fermentation conditions for production of tomato (Solanum lycopersicum L.) wine was carried out in the laboratory of Department of Post Harvest Technology, Kittur Rani Channamma College of Horticulture, Arabhavi, during 2015-2016. Among the three yeast strains, Saccharomyces ellipsoideus strain was found best with respect to all bio-chemical and sensory qualities. Fermentation conditions and ageing of tomato wine revealed that TSS, titratable acidity, sugars, lycopene and ascorbic acid were decreased with ageing upto 6 months. Whereas, the per cent alcohol and sensory characteristics were increased with irrespective of the treatments during fermentation and ageing of wine in cold storage condition (14±1ºC). The wine prepared from the treatment Saccharomyces ellipsoideus + 14 days anaerobic fermentation (T6) was noticed to produce better biochemical composition viz. TSS, pH, acidity, sugars, alcohol, wine recovery and rated as premium quality wine by the sensory panelists at six months of aging. However, the treatment T3 was documented minimum wine recovery, alcohol percentage, poor biochemical composition and organoleptic qualities after six months of ageing in cold storage. With respect to yeast levels of different concentrations viz. 0.20g, 0.25g and 0.30g/l and fermentation conditions (7 days aerobic and 14 days anerobic) was studied. Among the treatments, the treatment T2 (0.20g/l of yeast + 14 days of anaerobic fermentation) revealed better biochemical composition, higher wine recovery and organoleptic traits rated as superior after six months of ageing in cold condition. While, T6 recorded lower alcohol (7.23 %) and poor sensory qualities.en_US
dc.identifier.otherUHSB
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/5810057337
dc.keywordsTOMATO, TOMATO WINEen_US
dc.language.isoenen_US
dc.pages79en_US
dc.publisherK.R.C. COLLEGE OF HORTICULTURE, ARABHAVI (UNIVERSITY OF HORTICULTURAL SCIENCES, BAGALKOT)en_US
dc.research.problemSTANDARDIZATION OF YEAST STRAINS, YEAST LEVELS AND FERMENTATION CONDITIONS FOR PRODUCTION OF TOMATO (Solanum lycopersicum L.) WINEen_US
dc.subPost Harvest Technologyen_US
dc.subjectnullen_US
dc.themeSTANDARDIZATION OF YEAST STRAINS, YEAST LEVELS AND FERMENTATION CONDITIONS FOR PRODUCTION OF TOMATO (Solanum lycopersicum L.) WINEen_US
dc.these.typeM.Scen_US
dc.titleSTANDARDIZATION OF YEAST STRAINS, YEAST LEVELS AND FERMENTATION CONDITIONS FOR PRODUCTION OF TOMATO (Solanum lycopersicum L.) WINEen_US
dc.typeThesisen_US
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