Ecology, Environment and Conservation Paper

Vol 22, Dec 2016 Suppl. Issue; Page No.(189-193)

PROCESSING OF STRAWBERRY FRUIT INTO WINE

Harmeet Chauhan, Raj Kumari Kaul and Anju Bhat

Abstract

Wine from anthocyanins rich strawberry fruits, was prepared by fermenting with yeast (Saccharomyces cerevisiae) as starter culture. The wine had TSS, 9.0 °B; reducing sugar 0.137 %; total sugar 1.19%; titratable acidity 0.58 (% malic acid); volatile acidity 0.027 (%); pH 3.36; total phenols 115.1 mg/L and ethanol content of 10.4 % (v/v). During maturation of six months TSS, total sugars, titratable acidity, ethanol content, total phenols decreased while as pH, volatile acidity, reducing sugar content of strawberry wine increased. Strawberry wine exhibited antimicrobial activity against Staphylococcus aureus and Escherichia coli. Sensory evaluation reveled that wine was preferred by the judges.

Enter your contact information below to receive full paper.
Your Name :
Email:
Phone:
City:
Cost of Full Paper: Rs.75 for Indian Nationals or $20 (USD) for international subscribers.
By clicking on Request Paper you Agree to pay the above mentioned cost per paper.