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Title: Evaluation of litchi juice concentrate for the production of wine
Authors: Singh, R S
Kaur, Preetinder
Keywords: <i>Litchi chinensis</i>
Litchi juice concentrate
Alcoholic fermentation
Issue Date: Aug-2009
Publisher: CSIR
Series/Report no.: Int. cl.<sup>8</sup>—C12G 1/00
Abstract: The suitability of litchi [<b><i>Litchi chinensis </i></b><b>(Gaertn.) Sonn.</b>] 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, <i>Saccharomyces cerevisiae </i>MTCC 178 was found the most potent strain. The optimal alcoholic fermentation of reconstituted litchi juice by <i>S</i>. <i>cerevisiae </i>MTCC 178 was recorded at 25°C, initial <i>p</i>H 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.
Description: 386-391
ISSN: 0975-1092 (Online); 0972-592X (Print)
Appears in Collections:NPR Vol.8(4) [July-August 2009]

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