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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 2019 - IJCMAS--ICV 2019: 96.39 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 2019: 96.39
Index Copernicus ICI Journals Master List 2019 - IJCMAS--ICV 2019: 96.39
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(12): 681-693
DOI: https://doi.org/10.20546/ijcmas.2020.912.082


Effect of Different Levels of Wine Yeast and Sugar in Wine Production from Pineapple (Ananas comosus)
Kithan Thungbeni*, Topno E. Samir and Wilson Deena
Department of Horticulture, Sam Higginbottom University of Agriculture, Technology and Sciences, Prayagraj, India
*Corresponding author
Abstract:

The study was conducted in Completely Randomized Design (CRD) with 9 treatments replicated thrice. The treatments were T1 (Pineapple juice 700ml + Sugar 150g + Wine Yeast 0.25g), T2 (Pineapple juice 700ml + Sugar 200g + Wine Yeast 1.5g), T3 (Pineapple juice 700ml + Sugar 250g + Wine Yeast 0.75g), T4 (Pineapple juice 700ml + Sugar 150g + Wine Yeast 0.75g), T5 (Pineapple juice 700ml + Sugar 200g + Wine Yeast 0.25g), T6 (Pineapple juice 700ml + Sugar 250g + Wine Yeast 1.5g), T7 (Pineapple juice 700ml + Sugar 150g + Wine Yeast 1.5g), T8 (Pineapple juice 700ml + Sugar 200g + Wine Yeast 0.75g) and T9 (Pineapple juice 700ml + Sugar 250g + Wine Yeast 0.25g). Total soluble solids, pH and Specific Gravity decreased while the alcohol content, Acidity and the Sensory Qualities increased with increasing length of fermentation. From the above treatments, it is concluded that treatment T2 was found superior in respect of the parameters like Total Soluble Solids, Acidity, pH, Alcohol content, Specific gravity. With respectively Colour and Appearance, Taste, Aroma and Overall acceptability also T2 was found best. In terms of cost benefit ratio, the highest net return, Cost Benefit Ratio was found in T4. Since Pineapples contains good sugar proportion which makes it suitable for wine making, the production of wine from this fruit can help increase wine variety and reduce post-harvest losses. This study showed that acceptable wine can be produced from pineapple using yeast especially Saccharomyces cerevisiae.


Keywords: Wine, Pineapple, Saccharomyces cerevisiae, Sugar, Fermentation
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How to cite this article:

Kithan Thungbeni, Topno E. Samir and Wilson Deena. 2020. Effect of Different Levels of Wine Yeast and Sugar in Wine Production from Pineapple (Ananas comosus).Int.J.Curr.Microbiol.App.Sci. 9(12): 681-693. doi: https://doi.org/10.20546/ijcmas.2020.912.082