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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here

ICV 2018: 95.39
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39
For more details click here

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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2016.5(2): 608-614
DOI: http://dx.doi.org/10.20546/ijcmas.2016.502.068


Effect of pH on Physicochemical Parameters of Wine Produced from Banana
Pradip D. Satav and Archana S. Pethe*
Department of Microbiology, Shri Shivaji College of Arts, Commerce and Science, Akola, Maharashtra, India-444 001
*Corresponding author
Abstract:

Wine is a fermentation product of mainly grape fruit juice or other fruit juices. Banana fruit juice can also be used for production of wine. Several factors affect alcoholic fermentation of must. Fermentation pH may also affect the quality of the wine produced from a given banana variety. The aim of the present study was to study the effect of pH on different physicochemical parameters of wine made from banana variety (grand naine). Banana must was prepared from banana fruit by treating juice with pectinase enzyme, diluting with water, ameliorating to 20 oBrix using sucrose and adding potassium metabisulfite. Then the pH of the must was adjusted as required. It was then subjected to pasteurization. The must was inoculated with yeast inoculum at 2 % concentration. Soluble solid and pH profile of the wine was monitored daily. After fermentation physicochemical parameters of the wine were analysed. It was found that the must fermented at lower pH gives highest percentage of alcohol.


Keywords: Banana wine, soluble solid profile, pH profile, and physicochemical parameters of wine.
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How to cite this article:

Pradip D. Satav and Archana S. Pethe. 2016. Effect of pH on Physicochemical Parameters of Wine Produced from BananaInt.J.Curr.Microbiol.App.Sci. 5(2): 608-614. doi: http://dx.doi.org/10.20546/ijcmas.2016.502.068