OPTIMIZATION OF MUST AND FERMENTATION CONDITIONS FOR PRODUCTION OF TOMATO (Solanum lycopersicum L.) WINE
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Date
2012-10
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K.R.C. COLLEGE OF HORTICULTURE, ARABHAVI (UNIVERSITY OF HORTICULTURAL SCIENCES, BAGALKOT)
Abstract
Studies on optimization of must and fermentation conditions for production of
tomato (Solanum lycopersicon L.) wine was carried out in the laboratory of Department
of Post Harvest Technology, Kittur Rani Channamma College of Horticulture,
Arabhavi of Karnataka state – India during the period 2011 - 2012.
Optimizing must factor (varities and duration of anaerobic fermentation) and
ageing revealed that the high TSS and sugars were observed in the wine made from
must with cv. Pusa Ruby following 7 days anaerobic fermentation in the fresh wine.
However, after 3 and 6 months of ageing the must with Megha variety and 7 days
anaerobic fermentation recorded the similar results. The left over sugars in the fresh
wine varied from 10.25 to 11.86 per cent must with Namdhari hybrid after 14 days of
anaerobic fermentation were observed to contain 10.23 per cent of sugar at 6 months of
ageing in cold condition. The minimum acidity (1.07 %) and phenols (0.10 %) were
recorded in must with prepared from Megha variety with 7 days anaerobic fermentation
and must with Namdhari - shaktiman with 7 days anaerobic fermentation after 6 months
of ageing respectively. Must with Namdhari hybrid after 14 days of anaerobic
fermentation was found to contain maximum alcohol (10.31%) after 6 months of ageing
under cold condition. Wine recovery was maximum of 89.66% wine from must with
Namdhari hybrid after 14 days of anaerobic fermentation aged for 6 months under cold
condition obtained maximum sensory score (15.40/20.00).
Different levels of dilutions (1:1 and 1:2) and varied TSS (20, 22 and 24 0Brix)
were studied to optimize the must condition. Among all the treatments, the must with
1:1 dilution and 24 0Brix was found statistically superior with respect to all biochemical
as well as sensory quality parameters.
Description
TH437
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