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 |
Muskmelon (cv. Punjab Sunheri) was evaluated for fermentative preparation of an alcoholic beverage. Pre-fermentative juice sterilization was optimized as a combination of potassium metabisulphite (0.1% v/v) + pasteurization which revealed decrease of more than 98.5% of fungal and 99% of bacterial counts. Pre-fermentative enzymatic treatment (50 units/100ml pectinase) resulted in 73.44% clarification of sterilized juice in 6 h at 45°C. Ethanolic fermentation by Saccharomyces cerevisiae MTCC 11815 was optimized with temperature (20°C), sugar concentration (21°B), inoculum size (6.25% v/v) and DAHP (0.15% w/v) that produced 12.8% (v/v) of ethanol in 5 days of fermentation. Post fermentative storage of wine revealed absence of yeast count after 30 days, a significant decrease in ethanol (13.1 to 12.4% v/v) and phenols (19.3 to 8.1 mg/100ml), total and free SO2 of 102.4 and 10.24 ppm, respectively and retention of 50% of juice ascorbic acid (306.06 to 166.66 mg/100ml). Sensory analysis of the mature muskmelon-wine reflected it a standard wine with a sensory score of 60.1±5.84.
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