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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.2017.6(5): 1373-1383
DOI: https://doi.org/10.20546/ijcmas.2017.605.148


Preparation of an Alcoholic Beverage from Muskmelon (Cucumis melo L. var. Punjab Sunheri)
Jyoti Bala1 and Gurvinder Singh Kocher2*
Department of Microbiology, Punjab Agricultural University, Ludhiana-141004, India
*Corresponding author
Abstract:

Muskmelon (cv. Punjab Sunheri) was evaluated for fermentative preparation of an alcoholic beverage. Pre-fermentative juice sterilization was optimized as a combination of potassium metabisulphite (0.1% v/v) + pasteurization which revealed decrease of more than 98.5% of fungal and 99% of bacterial counts. Pre-fermentative enzymatic treatment (50 units/100ml pectinase) resulted in 73.44% clarification of sterilized juice in 6 h at 45°C. Ethanolic fermentation by Saccharomyces cerevisiae MTCC 11815 was optimized with temperature (20°C), sugar concentration (21°B), inoculum size (6.25% v/v) and DAHP (0.15% w/v) that produced 12.8% (v/v) of ethanol in 5 days of fermentation. Post fermentative storage of wine revealed absence of yeast count after 30 days, a significant decrease in ethanol (13.1 to 12.4% v/v) and phenols (19.3 to 8.1 mg/100ml), total and free SO2 of 102.4 and 10.24 ppm, respectively and retention of 50% of juice ascorbic acid (306.06 to 166.66 mg/100ml). Sensory analysis of the mature muskmelon-wine reflected it a standard wine with a sensory score of 60.1±5.84.


Keywords: Muskmelon, Pasteurization, Saccharomyces cerevisiae, Beverage, Fermentation parameters, Sensory.
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How to cite this article:

Jyoti Bala and Gurvinder Singh Kocher. 2017. Preparation of an Alcoholic Beverage from Muskmelon (Cucumis melo L. var. Punjab Sunheri).Int.J.Curr.Microbiol.App.Sci. 6(5): 1373-1383. doi: https://doi.org/10.20546/ijcmas.2017.605.148