Vol. 8 (2) : March-April 2017 issue
Green Farming Vol. 8 (2) : 498-501 ; March-April, 2017
Physico-chemical properties of tomato (S. lycopersicum) wine as influenced by yeast strains & fermentation conditions.
JAGADISH1*, K. RAMACHANDRA NAIK2, LAXMAN KUKANOOR3, B.C. PATIL4 and CHAYA. P. PATIL5
Department of Post-Harvest Technology, Kittur Rani Channamma College of Horticulture, Arabhavi, University of Horticultural Sciences, Bagalkot - 587 102 (Karnataka)
Designation : 1P.G. Student *(jagadishhorti@gmail.com), 2,3,4,5Professor & Head
Subject : Food Science, Preservation & Processing, Protectants & Infestation and Post-harvest Technology
Paper No. : P-5704
Total Pages : 4
Received : 19 August 2016
Revised accepted : 11 February 2017
Get Access
Citation :
JAGADISH, K. RAMACHANDRA NAIK, LAXMAN KUKANOOR, B.C. PATIL and CHAYA. P. PATIL. 2017. Physico-chemical properties of tomato (S. lycopersicum) wine as influenced by yeast strains & fermentation conditions. Green Farming Vol. 8 (2) : 498-501 ; March-April, 2017
ABSTRACT
An experiment was carried out to study the effect of three different yeast strains i.e. Saccharomyces cerevisiae and Saccharomyces bayanus and Saccharomyces ellipsoideus) of tomato wine which was fermented by adjusting with TSS and pH of the must to 24 0B and 3.2, respectively. The results of the biochemical parameters of the prepared tomato wine at fresh , three and six months of cold storage (14±10 0C) revealed that the maximum values for TSS (10.92 0B) , Titratable acidty (0.86 %) , total sugars (10.36 %), reducing and non-reducing sugars (7.14 and 3.24 %), lycopene and ascorbic acid (1.54 and 6.29 mg/100g )and also alcohol (8.92%) were recorded in the treatment T6 (Saccharomyces ellipsoideus + 14 days anaerobic fermentation) after 6 months of ageing in cold storage compared to all other treatments.
Key words :
Biochemical parameters, Cold storage, Fermentation yeast, Saccharomyces, Tomato wine.
