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EFFECT OF PRE AND POST FERMENTATION TREATMENTS ON QUALITY OF RED WINE PREPARATION FROM PUNJAB PURPLE GRAPES

KrishiKosh

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Title EFFECT OF PRE AND POST FERMENTATION TREATMENTS ON QUALITY OF RED WINE PREPARATION FROM PUNJAB PURPLE GRAPES
 
Creator Maninderjeet Kaur
 
Contributor G.S. Kocher
 
Subject wine
quality
 
Description The effect of pre and post fermentative treatments in production of red wine from
Punjab purple variety of grapes was evaluated. The prefermentation was optimized for skin
contact (0.25Kg/L of skin weight, temperature 20oC and incubation time 16 h) and enzymatic
treatment using combination of enzymes i.e. Amylase+pectinase+cellulase at 45oC for 6h that
produced 78.7 % clarification of juice. The latter was fermented by Saccharomyces cerevisae
strain 35 (5% v/v) at 25oC using 150 mg/100ml of DAHP producing 12.1% (v/v) of ethanol.
A 10% (v/v) of spent yeast inoculum was optimized for recycling of two successive
fermentation batches producing significantly similar ethanol concentrations after
fermentation. Post fermentative storage of wine (at 15 oC) for 150 days freed the wine from
viable yeast cells but also led to the reduction of phenols along with decrease in % ethanol
levels. The free and total sulphur dioxide in the fresh yeast culture wine was 22.1 ppm and 8.2
ppm, respectively. The qualitative analysis of red wine w.r.t amino acids carried out by TLC
revealed the presence of Histidine/Arginine/Lysine, Threonine, Methionine/Alanine/Valine/
Tyrosine, and Methionine/valine. The prepared wines from Punjab purple under optimized
conditions with fresh and recycled yeast inocula were found to be of standard quality with
mean sensory scores of 65.9±8.01 and 63.3±8.52, respectively at 150 days of storage
compared to 56.2±9.47 of a commercial wine.
 
Date 2017-01-04T13:43:48Z
2017-01-04T13:43:48Z
2013
 
Type Thesis
 
Identifier http://krishikosh.egranth.ac.in/handle/1/94421
 
Language en
 
Format application/pdf
 
Publisher PUNJAB AGRICULTURAL UNIVERSITY