Screening the efficiency of various strains of yeast for wine production from grapes
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Published
2020-09-27
DOI:
https://doi.org/10.5958/0974-0112.2020.00082.1Keywords:
Saccharomyces cerevisiae, fermentation, wine.Issue
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Copyright (c) 2020 Indian Journal of Horticulture
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Abstract
Fermentation is the most efficient post harvest, low energy preservation process which enhances the shelf life of horticultural crops. Screening of yeast strains plays a very important role in transforming grape must (fresh juice) to wine by alcoholic fermentation. In the present study, efficiency of various strains of yeast viz., MTCC3604, MTCC3304, MTCC4787 and MTCC170 was assessed and optimized w. r. t. pH, temperature and incubation time, to prepare wine from green (Perlette) and black (Bangalore Blue) grapes. Green grapes fermented with MTCC170 were observed with maximum alcohol content (9.47%) at pH 5 after incubation time of 14 days at 25°C.
How to Cite
Kumari, A. ., Kumar, R. ., Kumar, S. ., & Siddiqui, S. . (2020). Screening the efficiency of various strains of yeast for wine production from grapes. Indian Journal of Horticulture, 77(03), 559–561. https://doi.org/10.5958/0974-0112.2020.00082.1
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