Fermentation of wine from different fruit juices and Its Quality analysis
Sweety Gopinath¹ and Ganga G²
¹Amrita school of Biotechnology, M.Sc. Graduate, Vallikkavu-690546 (India) ²Department of Microbiology, Sree Ayyappa College, Eramallikkara-689109 (India) *drgangaimb@gmail.com
ABSTRACT
Vitamins, minerals, and fiber-rich fruits are good sources for the production of wine. Grapes are the most commonly utilized resource for making wine across the globe. The objective of this study was to determine total acidity, volatile acidity, and alcohol content using the acid dichromate method. For the winemaking process, S. ellipsoideus was used. Around nine different fruits including some locally available underutilized fruits have been utilized. During fermentation, aliquot samples were taken for analysis of pH, aroma, acidity, alcohol estimation, etc. using standard procedure. During the period of fermentation, the temperature and pH of the fruits must be 28o -32o C and 3-4 respectively. Throughout the fermenting process, there was a constant increase in the amount of alcohol with time, but the multiplication of acetic acidproducing bacteria in a few samples altered the taste and quality of the wine. The color change in the chromic acid solution showed contamination in certain wine samples. After 21 days of fermentation, the alcohol percentage in the fruit wines ranged from 9-12 percent whereas it was below 5 percent in contaminated samples. The greatest concentration of alcohol was discovered in the bilimbi sample, the cashew apple samples (11-11.8%) while the least with green grapes, apple, and carambola which was having a higher rate of acidity and were sour.