ISSN: 0973-7510

E-ISSN: 2581-690X

C. Maragatham1 and A. Panneerselvam2
1PG & Research Department of Microbiology, PRIST University, Thanjavur – 614 904, India.
2Department of Botany and Microbiology, AVVM Sri Pushpam College, Thanjavur – 613001, India.
J Pure Appl Microbiol. 2011;5(2):967-969
© The Author(s). 2011
Received: 28/12/2010 | Accepted: 20/02/2011| Published: 31/10/2011
Abstract

Wine was produced from various selected fruits such as papaya, banana, tomatoes, pumpkin and beetroot using strains of Saccharomyces cerevisiae and subjected to physico-chemical analysis using standard analytical methods.  The alcohol content after one month aging papaya wine was 11.13%, Banana wine was 11.20%, Tomato wine was 6.00%, Pumpkin wine was 4.57% and Beet root wine was 4.50%. The sensory evaluation was done using 8 judge panels after aging for 1 month. Observations were recorded for color, clarity, body & taste on a 5 point scale with 5 points for excellent quality & 1 point for bad quality. The papaya wine fetched an overall quality score of 4.5, followed by banana wine 3.80, Tomato wine 3.75, beet root wine 3.25 and pumpkin wine 3.00. When compared to papaya wine from other wine the papaya wine show good quality and alcohol content.

Keywords

Fruits wine, Saccharomyces cerevisiae, Physico-chemical analysis, Sensory evaluation

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