Effect of Enzyme Treatment on Physicochemical Properties of Guava Wine Produced using S. Cerevisiae 1035 Strain and Native Strain
Effect of pectinase enzyme treatment on the physicochemical properties of guava wine including pH, ethanol yield and total soluble solid (TSS) was investigated. Saccharomyces cerevisiae IARI 1035 strain and native strain were used in the production of guava fruit wine. The results indicated that the...
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| Veröffentlicht in: | Journal of pure & applied microbiology : an international research journal of microbiology 2016-12, Vol.10 (4), p.3151-3154 |
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| container_title | Journal of pure & applied microbiology : an international research journal of microbiology |
| container_volume | 10 |
| creator | Singh, Yogendra Samsher, Samsher Chandra, Suresh Tomar, Akash Singh, Ankit Singh, Pinkoo |
| description | Effect of pectinase enzyme treatment on the physicochemical properties of guava wine including pH, ethanol yield and total soluble solid (TSS) was investigated. Saccharomyces cerevisiae IARI 1035 strain and native strain were used in the production of guava fruit wine. The results indicated that the enzyme treatment promoted juice clarification, increased ethanol yield and decreased TSS and pH of guava wine than that without enzyme. In conclusion, the development of guava wine quality can be achieved by pre-treatment with pectinase enzyme. Keywords: Wine, Guava, TSS, Saccharomyces cerevisiae, Fermentation. |
| doi_str_mv | 10.22207/JPAM.10.4.91 |
| format | Article |
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| source | Free E-Journal (出版社公開部分のみ） |
| subjects | Chemical properties Production processes Saccharomyces cerevisiae Wine |
| title | Effect of Enzyme Treatment on Physicochemical Properties of Guava Wine Produced using S. Cerevisiae 1035 Strain and Native Strain |
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