PRODUCTION OF BLENDED TEA-FRUIT WINE WITH EFFICIENT YEAST CULTURE
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Date
2019-07
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AAU, Jorhat
Abstract
Wine refers to the un-distilled alcoholic fermented fruit product. Tea is the most popular beverage in the world with known therapeutic value. Microbial fermentation of tea will lead to value addition in terms of taste, flavour and health components. Assam, a key tea producing state of India has an attractive entrepreneurial opportunity with domestic tea wine during the peak seasons with possible economic implications. Yeasts are the prominent organisms involved in wine production and determine important characteristics of the wine, including the flavour. Wines produced by selected yeasts have a better quality than those produced by spontaneous fermentation. At the moment, most of the wine production processes rely on Saccharomyces cerevisiae strains that allow rapid and reliable fermentations.
The present study focused on developing a tea-fruit wine using either tea leaves/infusion (tea waste, fresh tea leaves) alone or blended with pineapple/honey. Indigenous yeasts numbering 11 were isolated from rice based starter culture and fermentation efficiency was evaluated. Based on the fermentation efficiency 4 isolates were selected and along with 4 previously isolated yeast cultures obtained from the Department of Agricultural Biotechnology were evaluated for wine brewing efficiency. Among the 8 yeasts isolates tested, the isolate ABTMB-YA (KF055432) was found to produce the highest alcohol concentration (12.3%). As this isolate displayed good thermo-tolerance (40 0C), ethanol tolerance (12%) and had good growth rate, it was selected for further studies in wine preparation. Eighteen treatments with a combination of fresh tea leaves/ tea waste infusion + honey (10, 15, 20, 25%), fresh tea leaves (50% w/v) + pineapple juice (50%), fresh tea leaves (25% w/v) + pineapple juice (75 %) and waste tea (5, 10, 15 & 20 % w/v) + pineapple juice (50%) or (75%) were designed for wine preparation. Both T1S4 (Fresh tea leaves 50% w/v+ Honey 25%) and T3S4 (Tea waste infusion 10% w/v+ Honey 25%) treatments were recorded with highest alcohol content (10.20%) while least was recorded in T1S1 (Fresh tea leaves 50% w/v + Honey 10%) and T5 (Fresh tea leaves (25% w/v) + Pineapple juice 75%) i.e. 4.17%. However, the sensory evaluation (9 point hedonic scale) revealed the T8S2 (Tea waste infusion 10%w/v+ Pineapple juice 50%) treatment with alcohol content of 7.0% as the best among the tested wine samples. The study revealed that wine produced from the infused tea waste and pineapple juice as superior among the tested. Further refinement and scale up will position it for commercialization.
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