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NPR Vol.8(4) [July-August 2009] >


Title: Evaluation of litchi juice concentrate for the production of wine
Authors: Singh, R S
Kaur, Preetinder
Keywords: Litchi chinensis
Litchi juice concentrate
Alcoholic fermentation
Wine
Ethanol
Issue Date: Aug-2009
Publisher: CSIR
IPC CodeInt. cl.8—C12G 1/00
Abstract: The suitability of litchi [Litchi chinensis (Gaertn.) Sonn.] juice concentrate was investigated for the production of litchi wine. The large amount of fermentable sugars (85.20%) and acid content (4.25%) present in litchi juice concentrate were found suitable for its use in wine making. Amongst the four yeast strains screened for alcoholic fermentation of reconstituted litchi juice, Saccharomyces cerevisiae MTCC 178 was found the most potent strain. The optimal alcoholic fermentation of reconstituted litchi juice by S. cerevisiae MTCC 178 was recorded at 25°C, initial pH of must 5.0 and total soluble solids of 24°B with an inoculum level of 10% (v/v). The litchi wine produced from reconstituted litchi juice concentrate under the optimized conditions contained 11.60% (v/v) ethanol, 92 (mg/l) total esters, 124 (mg/l) total aldehydes and 0.78% (v/v) titratable acidity. The sensory evaluation revealed a clean, light amber colour of litchi wine, an attractive aroma of natural litchi fruit and a harmonious wine taste. The quality of wine as shown by the total score was rated as superior.
Page(s): 386-391
ISSN: 0975-1092 (Online); 0972-592X (Print)
Source:NPR Vol.8(4) [July-August 2009]

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