National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
Wine is a fermentation product of mainly grape fruit juice or other fruit juices. Banana fruit juice can also be used for production of wine. Several factors affect alcoholic fermentation of must. Fermentation pH may also affect the quality of the wine produced from a given banana variety. The aim of the present study was to study the effect of pH on different physicochemical parameters of wine made from banana variety (grand naine). Banana must was prepared from banana fruit by treating juice with pectinase enzyme, diluting with water, ameliorating to 20 oBrix using sucrose and adding potassium metabisulfite. Then the pH of the must was adjusted as required. It was then subjected to pasteurization. The must was inoculated with yeast inoculum at 2 % concentration. Soluble solid and pH profile of the wine was monitored daily. After fermentation physicochemical parameters of the wine were analysed. It was found that the must fermented at lower pH gives highest percentage of alcohol.
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