PRODUCTION AND EVALUATION OF WINE FROM Musa acuminata VARIETIES

Main Article Content

S. SHARMILA
SHAIK SADIK
E. KOWSALYA
R. KAMALAMBIGESWARI
L. JEYANTHI REBECCA

Abstract

Wine is an alcoholic beverage produced mainly from grapes by fermentation. Now a days, many fruits have been used for preparing wine. Banana wine is a recent advancement in production of wine. In this work, different varieties of ripened banana such as sevvalai and morris types were used for the production of wine using Sacchromyces cerevisiae. Fermentation was done with different pH and time for the wine production. Alcohol percentage classifies wine and other alcoholic beverages. In this study, maximum alcohol content was found to be 8.5% at pH 9 and least alcohol content was found to be 1.3% at pH. Optimum time was found to be 30 days in which alcohol content was found to be 8.4% at pH 9 for sevvalai. For moris banana type, alcohol content was found to be 6.67% at pH 9. The maximum acid content for optimum time period of 30 days was found to be 5.42% for moris type of banana at pH 9 and 4.2% at pH 9 for sevvalai type of banana. The peak reducing sugar content has been also found for optimum time of 30 days sample 585 µg in moris at pH 9 and 598 µg in sevvalai at PH 9. This study suggests that the wine produced from banana was found to have good physio-chemical characteristics.

Keywords:
Banana wine, Sacchromyces cerevisiae, moris banana, sevvalai, alcohol

Article Details

How to Cite
SHARMILA, S., SADIK, S., KOWSALYA, E., KAMALAMBIGESWARI, R., & REBECCA, L. J. (2020). PRODUCTION AND EVALUATION OF WINE FROM Musa acuminata VARIETIES. PLANT CELL BIOTECHNOLOGY AND MOLECULAR BIOLOGY, 20(23-24), 1354-1358. Retrieved from http://www.ikprress.org/index.php/PCBMB/article/view/4891
Section
Short Research Article

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