Quality analysis of orange wine

Abstract

Fermentation is a widely studied technique in the development of new products with modified physicochemical and sensory qualities especially flavor and nutritional components. The term ‘wine’ is applied to the product made by the alcoholic fermentation by yeast (Saccharomyces cerevisiae) in which the sugars are converted into alcohol and carbon dioxide. Orange wine was produced from the different strains of yeast and analyzed for its qualitative parameters. In between the observation in the view of days for fermentation, pH, titrable acidity, reducing sugar, specific gravity and alcohol content. The pH of all the wines produced from different yeast strains found in the range of 3.4 to 3.05. titrable acidity (%) during fermentation of orange wine was increased from 0.64 to 0.96. TSS was adjusted to 22°Brix.There was rapid decrease in TSS at initial stage of fermentation and it goes with slow rate further. Reducing sugar in wine varies with strains and their efficiency. The results revealed that wine strain NCIM 3215 utilized the sugar more efficiently and least reducing sugar observed was 2.39%.