Studies on Effect of Different Levels of Yeast and Sugar on Quality Cider Production from Pomegranate (Punica granatum L.)

Abstract

The present research work entitled “Studies on effect of different levels of yeast and sugar on quality cider production from pomegranate (Punica granatum L.)”. The study was conducted in Completely Randomized Design (CRD) with 8 treatments replicated thrice for a period of 90 days. The treatments were T1 (Pomegranate Juice 500 ml + Sugar 100 g + Yeast 1 g), T2 (Pomegranate Juice 500 ml + Sugar 100 g + Yeast 2 g), T3 (Pomegranate Juice 500 ml + Sugar 150 g + Yeast 1 g), T4 (Pomegranate Juice 500 ml + Sugar 150 g + Yeast 2 g), T5 (Pomegranate Juice 500 ml + Sugar 200 g + Yeast 1 g), T6 (Pomegranate Juice 500 ml + Sugar 200 g + Yeast 2 g), T7(Pomegranate Juice 500 ml + Sugar 250 g + Yeast 1 g), T8 (Pomegranate Juice 500 ml + Sugar 250 + Yeast 2 g). A significant decreasing trend was observed in Total Soluble Solids, pH and Specific Gravity while the Alcohol content, Acidity and the Sensory Qualities increased with increasing length of fermentation. From the statistical analysis of the above treatments, it was concluded that treatment T6 was found superior in respect of the parameters like Total Soluble Solids, Acidity, pH, Alcohol content and Specific gravity. When evaluating both chemical parameters and organoleptic properties treatment T6 consistently outperformed other treatments and emerged as the most favorable option.