SCALED UP PRODUCTION OF TEA WINE AND ITS ANALYSIS
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Date
2011
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PAU Ludhiana
Abstract
The research problem “Scaled up production of tea wine and its analysis” aimed at the technology
development. Initial alcoholic fermentation was carried out at 400 ml scale using three brands of
tea, i.e. Taj Mahal, Agni (CTC type) and Lipton Green. The ‘Agni’ wort fermentated by
Saccharomyces cerevisiae (strain 35) produced maximum ethanol, 7.3% at 89.1% fermentation
efficiency while it was maximum 6.9% ethanol at 84.2% fermentation efficiency with S. bayanus.
The scaled up ‘Agni’ tea wine production upto 2000 ml with S cerevisiae produced maximum
alcohol, 8.0% with fermentation efficiency 97.7%. Further scaled up fermentation to 5000 ml
revealed that the 1% tea wort at 15oB produced 7.2% ethanol while at 250B it produced 12.8%
ethanol. The 1.5% tea wort at 15oB produced 7.6% ethanol and at 250B it was 11.5% ethanol
production. Using jaggery (Gur) as an alternative source of sugar for production of 1.5% tea wine
at 5 litre scale revealed the ethanol production at 7.8 % from 15oB wort and 12.1% ethanol from
25oB wort. The cost of production of three types of wines namely Type- I (7.8% alcohol, crystal
sugar), Type -II (7.8% alcohol, gur) and Type - III (12.1% alcohol, gur) were computed.
Assuming the production plant worked effectively for 9 months a year, one 1 litre bottle of Type-
I costed Rs 98.30, Type-II Rs 90.80 and Type -III Rs 97.60. Organoleptically, the Type-I tea
wine scored best of 15.0/20.0 with a panel of 11 taster-judges.
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