[feed] Atom [feed] RSS 1.0 [feed] RSS 2.0

Mahua (Madhuca longifolia Macb.) flowers as a raw material for brandy.

Patel, J. D. and Venkataramu, K. and Subba Rao, M. S. (1982) Mahua (Madhuca longifolia Macb.) flowers as a raw material for brandy. Research and Industry, India, 27 (3). 251-254, 7 ref..

[img] PDF
Research and Industry, India, Volume-27(3 (1982)ed 251-254.pdf - Published Version
Restricted to Registered users only

Download (705kB)

Abstract

Dried mahua flowers are a rich source of sugar and hence a good raw material for alcoholic fermentation. Trials were conducted with up to 99 kg flowers/batch, using water for extraction in a ratio of 1:3 by different methods. Subsequently, it was fermented with a suitable strain of Saccharomyces cerevisiae, for production of brandy. The fermented brew was distilled with the help of a stainless steel pot still. The distillate was used for the preparation of brandy. The yield of alcohol by sequential extraction was superior to that with other methods. The brandy was analysed for alcohol, esters, aldehydes, volatile acidity and higher alcohol, after ageing in oak barrels. All these constituents were well within the ISI specification for brandy. Mahua brandy has desirable flavour and bouquet.

Item Type: Article
Uncontrolled Keywords: BRANDY-; mahua brandy, dried flowers Saccharomyces cerevisiae fermentation for; SACCHAROMYCES-; FERMENTATION-; PLANTS-
Subjects: 600 Technology > 03 Agriculture > 02 Horticulture
600 Technology > 07 Beverage Technology
Divisions: Fermentation Technology and Bioengineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 25 Nov 2016 12:20
Last Modified: 25 Nov 2016 12:20
URI: http://ir.cftri.com/id/eprint/6730

Actions (login required)

View Item View Item