Efficacy of Yeast Strains on Fruit Wine Fermentation

International Journal of Agriculture & Environmental Science

© 2019 by SSRG - IJAES Journal

Volume 6 Issue 4

Year of Publication : 2019

Authors : Ehsan Ali Yasin, Ananta Saikia

10.14445/23942568/IJAES-V6I4P124

How to Cite?

Ehsan Ali Yasin, Ananta Saikia, "Efficacy of Yeast Strains on Fruit Wine Fermentation," SSRG International Journal of Agriculture & Environmental Science, vol. 6,  no. 4, pp. 180-187, 2019. Crossref, https://doi.org/10.14445/23942568/IJAES-V6I4P124

Abstract:

The present study was carried out during 2016-2018 with the aim of developing quality wine from jackfruit and identifying efficient yeast strains for production of fruit wine. Feasibility of making wines from the fruits was investigated through bio-chemical, sensory and microbial examination of the developed wines. We used in this study 4 local isolates (LI-1, LI-2, LI-3 and LI-4), and 1 strain from National Chemical Laboratory, Pune (NCIM 3189), and 2 strains from the Department of Agriculture Biotechnology (ADJ-1 and ADJ-2). Results showed that a yeast strain NCIM 3189 was suitable for production of wines from jackfruit. Where on the basis of organoleptic qualities, NCIM-3189 wine gave the highest score for overall acceptability, while the lowest score was obtained by ADJ-2wine. In terms of color and clarity also NCIM-3189 wines fared very good; while ADJ-2 wine obtained the lowest score. Reverse bitterness score was highest in LI-1 wine and acidity in NCIM-3189wine. Both ADJ-1and ADJ-2wines got the lowest scores for acidity. For taste and flavor, the highest score was obtained in NCIM-3189 wine and the lowest was obtained in ADJ-2 wine. The clarity was highest in NCIM-3189 wine and lowest in ADJ-2wine.Sensory evaluation categorized the wines into three distinct groups, the first group comprising LI-1, LI-3 and NCIM 3189 wines, of which, mean values were above the global mean, the second group with LI-2 and LI-4 wine the means of which were at par with the global mean, and the third group comprising ADJ-1 and ADJ-2 the means of which were below the global mean. Within the first group, NCIM 3189 topped with a mean of 7.07 which clearly distinguished NCIM 3189 as the mostly liked wine by the panelists.

Keywords:

Wine, yeast strain, bio chemical examination, sensory examination and microbial examination. I

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