NISCAIR Online Periodicals Repository

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
‘Santa Rosa’
Foam stability
Issue Date: Aug-2009
Publisher: CSIR
IPC CodeInt. cl.8C12G 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]

Files in This Item:

File Description SizeFormat
NPR 8(4) 452-464.pdf196.87 kBAdobe PDFView/Open
 Current Page Visits: 953 
Recommend this item


Online Submission of Articles |  NISCAIR Website |  National Knowledge Resources Consortium |  Contact us |  Feedback

Disclaimer: NISCAIR assumes no responsibility for the statements and opinions advanced by contributors. The editorial staff in its work of examining papers received for publication is helped, in an honorary capacity, by many distinguished engineers and scientists.

CC License Except where otherwise noted, the Articles on this site are licensed under Creative Commons License: CC Attribution-Noncommercial-No Derivative Works 2.5 India

Copyright © 2015 The Council of Scientific and Industrial Research, New Delhi. All rights reserved.

Powered by DSpace Copyright © 2002-2007 MIT and Hewlett-Packard | Compliant to OAI-PMH V 2.0

Home Page Total Visits: 171684 since 01-Sep-2015  Last updated on 30-Jun-2016Webmaster: