Effect of Physico-Chemical Characteristics of Developed Mixed Fruits Wine during Fermentation Process

Abstract

The mixture of fruits pulp containing low sugar and thus sugar level was adjust from 25 oBrix by using sugar solution. The pH level of mixture was adjusted at 4. The juice was yeast by Saccharomyces cerevisiae with 1%. The Specific gravity of mixed fruit wine showed an increasing trend for all the treatments with fermentation period up to 0, 10, 20 and 30 days. The TSS largely affects the various physic-chemical parameters of fermented wine. Sugar is the main substrate for fermentation of fruits juice into alcohol. The specific gravity of the wine was found to be decreased with increase in sugar percent. The highest value of alcohol content was found 17.43% (v/v) in T6 sample after last day of fermentation period with 1% of yeast concentration. It has been observed that the sample show the high alcoholic wine.

Varietal Evaluation of Ber (Zizyphus mauritiana Lamk.) for Yield and Fruits Quality Attributes under Bundelkhand Region of Uttar Pradesh, India

“…The minimum fruit length, fruit width, fruit weight, fruit volume, stone length, stone width, stone weight, pulp weight and pulp and stone ratio was recorded in (T 9 -Elaichi) were resulting 3.40cm, 2.13cm, 20.27g, 21.21cc, 1.59cm, 0.87cm, 1.41g, 16.22g and 11.31 respectively. The similar results of fruits length, fruit width, fruit weight and fruit volume variability in ber were reported by Obeed et al [10], Shukla et al [18], Kumar et al [19] and Kumar et al [20]. Stone length, stone width, stone weight, pulp weight and pulp & stone ratio these results are in conformity with the previous to Shukla et al [18] and Kumar et al [20].…”

“…However, treatment (T 10 -Rashmi) statistically was observed at par within (T 8 -Mundia), (T 5 -Gola) and (T 4 -Seb). Similar variation of ber was reported by Kumar et al [19]. The significantly highest (5.00) pH was recorded in Treatment (T 7 -Kaithali) followed by 4.80 (T 8 -Mundia) and 4.50 (T 3 -Banarasi Karaka).…”

“…[23], Singh et al [25], Kumar et al [19] and Anjum et al [26]. Significantly maximum protein 0.70 % was observed in treatment (T 1 -Thai Ber), followed by treatment 0.67 % (T 10 -Rashmi) and 0.64 % (T 8 -Mundia).…”