MICROBIAL PROCESSING OF COCONUT WATER FOR THE DEVELOPMENT OF COCONUT WINE
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Date
2019-08-22
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UNIVERSITY OF AGRICULTURAL SCIENCES GKVK, BENGALURU
Abstract
An investigation on “Microbial processing of coconut water for the development
of coconut wine” was carried out at the Department of Agricultural Microbiology during
2018-19. Different isolates of yeast (BRYI-1, BRYI-2, JKYI and PIYI) were isolated
from different fruit sources and were identified as Saccharomyces sp. Different
fermentation factors (Sugar concentration, inoculum level and fermentation period) were
optimized for the preparation of coconut wine using reference yeast (Saccharomyces
cerevisiae MTCC 171) and coconut water. The results revealed that the sugar
concentration of 9 %, inoculum level of 10 % and fermentation period of 8 days were
found to be optimum for preparation of coconut wine. Different yeast isolates (BRYI-1,
BRYI-2, JKYI and PIYI) were evaluated for their fermentation efficiency and quality
improvement of coconut wine. The results revealed that the yeast isolate BRYI-1 found
to be more efficient in alcohol production (11.25%), reduction in pH (3.62), TSS (4.7),
with optimum titrable acidity (0.59 %) and with an overall acceptability of 17.10/20
followed by reference yeast which was found to be more efficient in alcohol production
and with an overall acceptability of 16.40/20.