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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.
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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.2017.6(8): 3375-3383
DOI: https://doi.org/10.20546/ijcmas.2017.608.403


Development of Orange (Citrus reticulate Blanco) Wine from Mixed Culture Fermentation
 
S.R. Patharkar1*, D.K. Kawadkar2 and A.P. Khapre3
1College of Food Technology, Naigaon, Maharashtra, India
2Department of Chemical Technology (Food Technology), Laxminarayan Institute of Technology, Nagpur, Maharashtra, India
3MIT College of Food Technology, Aurangabad (M.S.), India
*Corresponding author
Abstract:

The present investigation was carried out for development of orange wine from mixed culture fermentation apart from single culture. Optimal fermentation parameters of orange juice fermentation were recorded at 27oC temperature, pH 4.5 and total soluble solids of 24°Brix with an inoculum level of 10% (v/v). The fermentation of the fruit juice was completed within 7 days. A maximum ethanol content of 8.5% (v/v) from monoculture and 8.1% (v/v) from mixed culture was detected in the orange wine under optimized conditions. Mixed culture fermentation incorporating S. cerevisiae and S. cerevisiae var. ellipsoideus permitted the modulation of yeast growth and ensured completion of the fermentation. Orange wine produced by monocultures of S. cerevisiae and S. cerevisiae var. ellipsoideus had distinct aroma characteristics.


Keywords: Alcoholic fermentation, Alcoholic yeast species, Ethanol, Mixed culture, Orange juice, Wine.
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How to cite this article:

Patharkar, S.R., D.K. Kawadkar and Khapre, A.P. 2017. Development of Orange (Citrus reticulate Blanco) Wine from Mixed Culture Fermentation.Int.J.Curr.Microbiol.App.Sci. 6(8): 3375-3383. doi: https://doi.org/10.20546/ijcmas.2017.608.403