Studies on production of sapota wine with immobilized yeast

Abstract

The present investigation was carried for production of wine from sapota fruit with utilization of immobilized yeast. In this study the baker’s yeast saccharomyces cerevisiae was immobilized in sodium alginate beads and this immobilized biocatalyst were used for Sapota wine making. The 4% concentration of sodium alginate was used for immobilization. Wine prepared with 10% of immobilized beads was found to be good in terms of sensorial evaluation. Further, the physico-chemical properties of sapota juice and wine were analysed. Results showed that TSS of wine (with immobilized yeast) had 6 Bx, pH 3.8, Alcohol content 17%, Density 0.99 g/ml), Specific Gravity 0.994 and Viscosity 1.542 cp. In the microbial examination of wine the bacterial count was found to be zero and yeast and mould count was 1.63 × 103 and 1.19 × 103 in the wine stored at ambient and refrigeration.