Study on Tomato Wine Production and Optimization

Abstract

Wine is a typical alcoholic beverage produced by natural alcoholic ferementation of fruit juice of sound quality. Wine consists of (10-12%) of ethanol. The suitability of tomato fruit was investigated for the production of tomato wine. Fermentation of tomato juice was carried out by a potent yeast strain Saccharomyces cerevisiae (MTCC 180). The production of tomato wine was standardized with reference to different variables such as, size of inoculums, pH of tomato juice, time of fermentation (1-10 days), adjustment of brix, Incubation temperature, effect of alcohol adapted & non-adapted cultures and age of culture. The tomato wine was analysed for pH, total soluble solids (TSS), titratable acidity (TA) and ethanol concentration. The maximum production of ethanol was achieved on 4 th day of fermentation with 24oBrix at 5% inoculums level. The production of wine using alcohol adapted culture and non-adapted cultures showed no significant change in ethanol content. Hence, better quality wine can be prepared using non-adapted culture on 4 th day of fermentation is considered optimum.