Abstract
Karanda (Carissa carandas L.) is an underutilized fruit with plenty therapeutic and functional properties. In fermentation, yeast metabolites soluble solids in fruit juice to produce energy, ethanol and carbon dioxide. The present research aimed to examine various parameters such as temperature, pH, sugar addition and inoculum size in the primary fermentation, and aging time in storage affecting to karanda wine quality. This research was conducted from 2019 to 2020. Results showed that supplementation of sugar 9 %, pH 3.6, temperature 28 oC, inoculum size 14% and aging in 10 weeks, karanda wine obtained high ethanol content (8.19±0.02 % v/v), total phenolic content (184.32±1.17 mg GAE/100 g) and overall acceptability (8.01±0.02). Wine from this valuable karanda fruit would be beneficial for health by moderate consumption.
Highlights
Ethanol is one of the main constituents in wine production from fruit juice under dynamic reaction of Saccharomyces cerevisiae [1]
The present research aimed to examine various parameters such as temperature, pH, sugar addition and inoculum size in the primary fermentation, and aging time in storage affecting to karanda wine quality
Results showed that supplementation of sugar 9 %, pH 3.6, temperature 28 oC, inoculum size 14% and aging in 10 weeks, karanda wine obtained high ethanol content (8.19±0.02 % v/v), total phenolic content (184.32±1.17 mg GAE/100 g) and overall acceptability (8.01±0.02)
Summary
Ethanol is one of the main constituents in wine production from fruit juice under dynamic reaction of Saccharomyces cerevisiae [1]. Temperature, pH, soluble solid content, yeast inoculum size, secondary fermentation duration are vital variables greatly influencing to the growth and proliferation of yeast to synthesize beneficial component in wine [4]. Karanda (Carissa carandas L.) is an exploited fruit closely related to Carissa spinarum. It contains a huge amount of vitamins, phenolics, minerals [5,6,7]. The main objective of our study was to optimize the fermentation parameters such as temperature, pH, sugar addition, inoculum size and aging time to achieve good quality wine with respect to high ethanol content, total phenolic content and overall acceptability
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
