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|Title:||Standardization of conditions for fermentation and maturation of wine from Amla (Emblica officinalis Gaertn.)|
|Authors:||Soni, S K|
|Series/Report no.:||Int. cl.8 – C12G 1/00|
|Abstract:||All the useful natural components of amla, Indian gooseberry, Emblica officinalis Gaertn., with therapeutic value, can be easily extracted in water after dispensing the berries in hot water. Ameliorating the extract, with the sugar made it a good medium for the growth of Saccharomyces cerevisiae and fermenting the sugar into ethanol to make wine. The wine was found similar to any other wine in terms of its composition, taste and aroma. The conditions for achieving the highest alcohol content and improving the sensory qualities have been standardized by evaluating the effect of addition of various exogenous nutrients, environmental conditions, fermentation technology and by maturing the wine. The supplementation of ammonium sulphate, potassium dihydrogen phosphate, proline and biotin to the hot water extract of amla proved to be best nutritional factors for highest alcohol production (12%) during the fermentation of the amla based medium with a new strain of S. cerevisiae in a batch fermentation. The alcohol content was further improved to 16.1% in a fed batch fermentation involving the repeated feeding of sugar for 2 cycles after an interval of 3 days each in a batch where the initial TSS was maintained at 20% and the feeding was done when the original TSS fell to 10% at each of two stages. Further, the storage of wine in oak wood barrel for a month improved its quality and led to the reduction in undesirable components such as n-propanol, n-butanol, iso-butanol, isoamyl alcohols and an increase in desirable components including ethyl acetate, phenolics, etc.|
|ISSN:||0975-1092 (Online); 0972-592X (Print)|
|Appears in Collections:||NPR Vol.8(4) [July-August 2009]|
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