Process standardization and quality evaluation of wine from Cavendish banana (Musa, genome AAA ) cv. Robusta

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Published

2015-03-30

Keywords:

Banana wine, Saccharomyces, antioxidants.
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Issue

Vol. 72 No. 01 (2015): Indian Journal of Horticulture

Section

Articles

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Copyright (c) 2015 Indian Journal of Horticulture

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This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

Authors

  • K. Ranjitha Division of Post Harvest Technology, ICAR-Indian Institute of Horticultural Research, Hessaraghatta Lake (PO), Bengaluru 560 089
  • C.K. Narayana Division of Post Harvest Technology, ICAR-Indian Institute of Horticultural Research, Hessaraghatta Lake (PO), Bengaluru 560 089
  • T.K. Roy Division of Post Harvest Technology, ICAR-Indian Institute of Horticultural Research, Hessaraghatta Lake (PO), Bengaluru 560 089

Abstract

An investigation was carried out to standardize the process and quality evaluation of dry wine from banana (Musa sp.) cv. Robusta. The yeast strains Saccharomyces cerevisiae UCD522 and Saccharomyces fermentatii UCD519 were found to be suitable starter culture strains for banana wine preparation. Use of unpasteurized juice diluted in 2:1 ratio as the fermentative substrate significantly improved the sensory quality of banana wine as compared to wines from pulp, pasteurized and natural juice. The standardized process resulted in wine with 11.67% alcohol, 0.75% total acidity and 0.04% volatile acidity.

How to Cite

Ranjitha, K., Narayana, C., & Roy, T. (2015). Process standardization and quality evaluation of wine from Cavendish banana (Musa, genome AAA ) cv. Robusta. Indian Journal of Horticulture, 72(01), 153–155. Retrieved from https://journal.iahs.org.in/index.php/ijh/article/view/1505

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