ISHS Acta Horticulturae 696: VII International Symposium on Temperate Zone Fruits in the Tropics and Subtropics - Part Two
INFLUENCE OF ENZYME, SODIUM BENZOATE AND YEAST IMMOBILIZATION ON FERMENTATION OF PLUM MUST BY SCHIZOSACCHAROMYCES POMBE YEAST |
| Authors: | J.C. Bhardwaj, V.K. Joshi, B.B. Lal Kaushal |
| Keywords: | plum, enzyme, sodium benzoate |
| Abstract:
Six commercial cultivars of plum were evaluated for sparkling wine production by Methode Champenoise.The basic components of sparkling wine production technology viz., time of addition of pectolytic enzyme; sodium benzoate (0, 100, 200, 300 and 400 ppm) and the form of yeast (free cell liquid culture and immobilized cell culture) on the must of Santa Rosa plum using Schizosaccharomyces pombe yeast culture were standardized. Increase in sodium benzoate concentration significantly reduced the rate of fermentation of the must and mean values were recorded between 1.69 (100 ppm) to 1.62 (400 ppm). On the basis of fermentation and deacidification behaviour of yeast, 200 ppm sodium benzoate has been found to be optimum. Based on the physico-chemical analysis, it was concluded that the time of addition of enzyme affected only anthocyanin contents which were significantly higher in the wine prepared with addition of enzyme at the time of inoculation (1.63 mg/100 g) than to the wine from enzyme pre-clarified must (1.60 mg/100 g). Compared to the liquid culture, immobilized form of yeast significantly lowered the rate of fermentation, deacidification and ethanol concentration but maintained TSS, reducing sugars and titratable acidity at higher level during preparation of wine from plum must. | |
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