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/10.5958/0974-0112.2020.00082.1

Keywords:

Saccharomyces cerevisiae, fermentation, wine.
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Issue

Vol. 77 No. 03 (2020): Indian Journal of Horticulture

Section

Articles

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Copyright (c) 2020 Indian Journal of Horticulture

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

Authors

  • Anju Kumari Centre of Food Science and Technology, CCS Haryana Agricultural University, Hisar 125 004, Haryana
  • Rakesh Kumar Centre of Food Science and Technology, CCS Haryana Agricultural University, Hisar 125 004, Haryana
  • Satish Kumar Centre of Food Science and Technology, CCS Haryana Agricultural University, Hisar 125 004, Haryana
  • Saleem Siddiqui Centre of Food Science and Technology, CCS Haryana Agricultural University, Hisar 125 004, Haryana

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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