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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39 For more details click here
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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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Original Research Articles

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.2020.9(1): 1306-1313
DOI: https://doi.org/10.20546/ijcmas.2020.901.144


Studies on Isolation of Yeast and Its Comparative Performance for Quality Wine Production from Pineapple and Sapota
Anjali Gaharwar, R. M. Shinde*, D. L. Wasule, R. D. Bharsakhale,P. Yelme, Khode Vaibhavi and Manisha Sonule
Vasantrao Naik College of Agricultural Biotechnology, Yavatmal, India
*Corresponding author
Abstract:

A study on ‘Comparative Performance of yeasts for Quality Wine Production’ was carried out at Vasantrao Naik College of Agricultural Biotechnology, Yavatmal during the year 2019-20. Two different yeast strains PI-1 and PI-2 were isolated from rotten pineapple (Ananus comosus ) juice using YEPD medium. The isolated strains tested and confirmed to yeast Saccharomyces cerevisiae. These two identified strains PI-1 and PI-2 were studied for capability of fermentation activity for quality wine production and found PI-1 found to be of good capability for wine production. The experiment was conducted with an objectives to study the comparative performance of isolated PI-1 yeast with Market yeast Saccharomyces cerevisiae for quality wine preparation from pineapple and sapota. In the said experiment extracted pineapple and sapota juice each were inoculated with 5% yeast PI-1 and 5% MY-I i.e. of Saccharomyces cerevisiae respectively to form four treatments conducted in five sets of replications and allowed for primary fermentation for 6-10 days. The juice sugar was maintained to 20 ­o­B. After 30 days of secondary fermentation, clarified the wine with bentonite clay 0.1%. The pineapple and sapota wines from four treatments were analyzed for physiochemical properties and organoleptic evaluation after 30 days of fermentation. From the observations recorded, it was found that, the yeast isolate PI-1 of Saccharomyces cerevisiae recorded maximum fermentation in wine as reported minimum TSS, total sugar, higher percentage of titrable acidity, ascorbic acid and alcohol.


Keywords: Yeast, Saccharomyces cerevisiae, Pineapple, PI-1, MY-1, sapota, fermentation, organoleptic analysis, wine
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How to cite this article:

Anjali Gaharwar, Shinde R.M., Wasule. D.L., Bharsakhale. R.D., Yelme M.P., Khode Vaibhavi and Manisha Sonule. 2020. Studies on Isolation of Yeast and Its Comparative Performance for Quality Wine Production from Pineapple and SapotaInt.J.Curr.Microbiol.App.Sci. 9(1): 1306-1313. doi: https://doi.org/10.20546/ijcmas.2020.901.144