Abstract
AbstractBanana is a tropical fruit, which is grown abundantly in India. It is mainly composed of soluble sugars, starch and other polysaccharides. The juice was extracted from the normal ripe fruits with the help of pectinase enzyme. Optimization of pectinase treatment was done by RSM method. Wine was prepared by using two strains of Saccharomyces cerevisiae NCIM 3283 & NCIM 3046. The size of inoculum, effective pH, temperature, level of SO2 , level of DAP for both strains was optimized. It was found that NCIM 3046 gave better results compared to the other strain. Soluble solids (SS), pH and specific gravity decreased while titratable acidity (TA) increased with increasing length of fermentation of the juice. Sensory evaluation results showed that banana wine was acceptable in terms of flavor, taste, clarity and overall characteristics. The banana wine was generally accepted & could be popularized.
Highlights
Fruit wines are wine like beverages made from fruits other than grapes .Wines are referred to by the name of the fruit of the juices from which they are fermented
Juice sugar adjusted to 22°brix, pH to 4, add DAP & SO2
Fermentation temperature(25 °C), pH(4), diammonium phosphate (0.04%) and Sulphur dioxide (100ppm) gave better good quality of alcohol
Summary
Optimization : Optimum conditions for the extraction of banana juice with maximum yield & clarity , & minimum turbidity & viscosity .Based on the response surface & contour plots the optimum condition s are : Enzyme concentration 0.094%
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