Effect of Levels of Yeast and Sugar Concentrations on Ethanol Production and Bio-chemical Changes of Hibiscus Flowers Wine
Year: 2024
Type: article
Abstract: The experiment was carried out at Post-Harvest Technology Laboratory, Section of Horticulture, College of Agriculture, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola during the year 2023-2024.Experiment was laid out in a Factorial Completely Randomized Design (FCRD) with two factors, as factors 'A' constitute levels of yeast (Saccharomyces cerevisiae var.ellipsoideus inoculated at 20, 30 and 40 ml/lit) and factor 'B' constitutes levels of TSS (20, 22, 24 and 26 ºBrix).Wine samples were evaluated for bio-chemical properties at fresh wine and after maturation period of seven months.Different levels of yeast and TSS and their interactions showed significant differences on hibiscus flowers wine.Findings revealed that wine prepared with Saccharomyces cerevisiae var.ellipsoideus inoculated at 40 ml/lit and TSS maintained at 22 ºBrix in must exhibited significantly superior results in respect of ethanol production (8.45 %) and TSS (6.49 ºBrix), pH (3.41) and titratable acidity (0.55) after seven months of maturation.The present study suggests that quality wine of hibiscus flowers can be prepared by must inoculated with yeast at 40 ml/lit and TSS at 22 ºBrix.
Source: PLANT ARCHIVES
Language: English
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: bronze
OpenAlex ID: W4409298817