26-May-2013
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NISCAIR ONLINE PERIODICALS REPOSITORY (NOPR) >
NISCAIR PUBLICATIONS >
Research Journals >
Indian Journal of Natural Products and Resources (IJNPR)
[Formerly Natural Product Radiance (NPR)] >
NPR Vol.8 [2009] >
NPR Vol.8(4) [July-August 2009] >
| Title: | Effect of cultivar, addition of yeast type, extract and form of yeast culture on foaming characteristics, secondary fermentation and quality of sparkling plum wine |
| Authors: | Bhardwaj, J C
Joshi, V K |
| Keywords: | Sparkling plum wines
Yeast extract
Prunus salicina
Sacchromyces cerevisiae
Schizosaccharomyces pombe
‘Meriposa’
‘Santa Rosa’
‘Frontier’
Deacidification
Foam stability |
| Issue Date: | Aug-2009 |
| Publisher: | CSIR |
| IPC Code: | Int. cl.8 – C12G 1/00 |
| Abstract: | Combined effect of cultivars,
yeast extract addition, type and form of yeast culture on the
foam characteristics and
physico-chemical and sensory quality characteristics of sparkling plum
wine is reported here. The yeast
used were Saccharomyces
cerevisiae and
Schizosaccharomyces
pombe. Addition of 0.5 % yeast extract
to the base wine at the beginning
of secondary fermentation improved
the foam stability, foam expansion, anthocyanin, total esters,
phenols and soluble proteins in
the sparkling wines. On yeast extract addition sparkling wines were
found to be significantly superior
in sensory qualities over the control. The sparkling wine made by
liquid culture of both the yeasts
had higher proteins, higher alcohols, better foam stability and
foam expansion over the
immobilized cultures. However, immobilized culture retained higher TSS,
reducing sugars, esters and
sensory quality in the wines. There was a mixed response to yeast type
and its form on titratable
acidity, pH, volatile acidity, acetaldehyde
and phenolic compounds.
Among the cultivars, ‘Santa Rosa’
had lowest phenols, soluble proteins, total esters, volatile acidity,
anthocyanin contents whereas ‘Kanto-5’,
cultivar wines were having higher in titratable acidity and
lowest pH, lowest ethanol, highest fusel
oil, highest esters and lowest foam stability. On the basis of
sensory evaluation, the sparkling
wines from ‘Meriposa’ base wine was adjudged the best followed
by ‘Santa Rosa’, ‘Frontier’and
other three cultivars. Use of yeast in the immobilized form proved
advantageous
as it could be removed easily. |
| Page(s): | 452-464 |
| ISSN: | 0975-1092 (Online); 0972-592X (Print) |
| Source: | NPR Vol.8(4) [July-August 2009]
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