Vol. 5, Issue 1 (2017)
Influence of different yeast strains on physico-chemical and rheological properties of herbal wine
Author(s): Snehlata Tiwari and Sangeeta Shukla
Abstract: Wine has been considered as safe and healthy drink, besides an important adjunct to the diet. The present work was carried out to develop process methodology for the production of Herbal wine from Hibiscus rosa-sinensis. Hibiscus petals extract supplemented with sugar proved to be a good medium for the growth of different Strains of Saccharomyces cerevisiae for making the Hibiscus wine. Effect of different yeast strains of Saccharomyces cerevisiae, viz. MTCC 178, MTCC 180, MTCC 786 Strains on the enological and sensory characteristics of Hibiscus wines was determined. Different yeast strains influenced the physico-chemical characteristics of the wines produced to a variable extent. The higher rate of fermentation was shown by MTCC 178, compared to MTCC 180 and MTCC 786. Out of various strains, MTCC 178 gave the highest efficiency along with higher ethanol yield. The MTCC 786 strain produced lowest ethanol in wine. TSS, pH, total sugar, ethanol and colour did not contribute to separation of yeasts. This study deals with the rheological proper-ties of herbal wine too. Amongst the three yeast strain screened for alcoholic fermentation of reconstituted Hibiscus petals extract, Saccharomyces cerevisiae MTCC 178 was found most potent strain. The optimal alcoholic fermentation of reconstituted Hibiscus extract by Saccharomyces cerevisiae MTCC 178 was recorded at 25 0C, initial pH of must 5.0 and total soluble solid 240 brix with an inoculum level of 10% (v/v). Wine is very important along with other vinification practices as it influenced the chemical and sensorial quality of wine.
Pages: 330-333 | 1237 Views 64 Downloads
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How to cite this article:
Snehlata Tiwari, Sangeeta Shukla. Influence of different yeast strains on physico-chemical and rheological properties of herbal wine. Int J Chem Stud 2017;5(1):330-333.
