Please use this identifier to cite or link to this item: http://nopr.niscair.res.in/handle/123456789/33976
Title: Influence of different fermentation conditions on the formulation and development of Amla (Emblica officinalis Gaertin.) wine
Authors: Argade, Vaishali Punjahari
Pande, Vishal Vijay
Keywords: Amla wine;Fermentation conditions;Self generated alcohol;Ethanol
Issue Date: Apr-2016
Publisher: NISCAIR-CSIR, India
IPC Code: Int. Cl.8: C12G 1/00, C12C 11/00, C12Q, C12N 1/16-C12N 1/18
Abstract: Amla wine is one of the most acidic alcoholic beverages prepared by using various fermentation conditions such as fermenting agent, temperature, duration, juice concentration variation or by addition of jaggery. In this present study, Amla wine was analyzed for titrable acidity, volatile acidity, free SO2 content, total soluble solids, pH, reducing sugar, alcohol content by GC, ascorbic acid content, total phenolic content, total flavonoids content, etc. The marker constituent in Amla wine was identified by TLC, HPTLC, IR and antioxidant activity was determined using DPPH free radical scavenging assay. The influence of the yeast (Saccharomyces cerevisiae) on self generated alcohol (SGA) content as ethanol was observed in range of 1.20-2.40%. Whereas by using flowers of Woodfordia fruticosa (L.) Kurz as the source of fermenting yeast, ethanol reached up to 1.0-1.70%. Feeding of excess jaggery in the formulation increases the ethanol content up to 8.69% and 9.29%. The trace amount of SGA like n-butanol, n-propanol, iso-butanol and methanol were also determined. From this study, it can be concluded that phenolics, flavonoids and vitamin C were found abundant in the Amla wine, which may help in protecting the biological system against the free radicals and make immune system strong.
Page(s): 254-259
URI: http://hdl.handle.net/123456789/33976
ISSN: 0975-1068 (Online); 0972-5938 (Print)
Appears in Collections: IJTK Vol.15(2) [April 2016]

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