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Production and Therapeutic Properties of Jamun (Syzygium Cumini) Fruit Wine

Naveen kumar, N. (2009) Production and Therapeutic Properties of Jamun (Syzygium Cumini) Fruit Wine. [Student Project Report]

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This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Student Project Report
Additional Information: Jamun (syzygium cumini) fruit wine was prepared by using yeast Saccharomyces serevisiae S-170 and Hanseniaspora AW strain. It was evaluated for biological, physical and chemical parameters at intervals of 5 days till the 21st day. During fermentation the physical parameters like pH and brix value decreased. The growth of yeast decreased after 10th day of fermentation. The reducing sugar and total sugar were utilized by the yeast and converted into alcohol. The ester aldehyde found in trace amounts and acidity of the wine increased. There was minimum change in the concentration of polyphenols. Antioxidant property increased during fermentation. The maximum antioxidant activity was observed in wine fermented by the Hanseniaspora AW yeast. HPLC analysis of polyphenol indicated the presence of gallic and tannic acids as a major compounds. HPLC analysis of carbohydrates indicated the presence of glucose and sucrose in final wine. The presence of organic acids like tartaric acid and citric acid was indicated by HPLC. LC-MS analysis of polyphenol suggested the transformation of polyphenol during fermentation. The sensory evaluation of wine reported that the over all quality score was quit high. The metal ion Mg present in both wine and Zn was only observed in AW wine. The color intensity of S-170 wine was higher than AW wine.
Uncontrolled Keywords: jamun production of wine therapeutic properties fermentation
Subjects: 600 Technology > 08 Food technology > 24 Fruits
600 Technology > 07 Beverage Technology
Divisions: Food Microbiology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 04 Jun 2009 06:43
Last Modified: 28 Dec 2011 10:08
URI: http://ir.cftri.com/id/eprint/8993

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