+1 (629)348-3199Standardization of fermentation conditions for production of fruit wine from Jamun
Joint Event on 3rd World Congress on Cardiology & 16th International Conference on Nutrition and Fitness
October 29-30, 2018 | London, UK
Amandeep Singh and Gurvinder Singh Kocher
Punjab Agricultural University, India
Scientific Tracks Abstracts : J Nutr Hum Health
Abstract:
Fruit wines are un-distilled alcoholic beverages which are
made from various fruits such as jamun, grapes, peaches,
plums etc. Wine as fruit based fermented and un-distilled
product contains most of the nutrients present in the raw fruit.
The nutritive value of wine is more due to release of amino
acids and other nutrients by yeast during fermentation. The
jamun fruits (Syzygium cumini) are used to make wine due to
its short shelf life and availability period.
Moreover, jamun fruits are also rich source of antioxidants,
anthocyanin, phytochemicals and polyphenols so have numerous
health benefits. It is effective in the treatment of diabetes
mellitus, inflammation, ulcers and diarrhea. The aim of present
work was to develop a healthy fermented drink by using two
jamun varieties Desi (local) and Raw with four different yeast
strains of Saccharomyces cerevisiae (D7,11815, A2, PY1). Two
different must types T1 (jamun juice), T2(jamun juice with
pulp & seed powder) were prepared and fermentation of the
above treatments at lab scale (300ml) were optimized w.r.t Brix
(18OB), inoculum size (5%) & diammonium hydrogen phosphate
(100mg) (by Response Surface Method) using selected strain of
yeast (D7). The prepared samples were analysed for reducing
sugars, total sugars, titrable acidity, total soluble solids (TSS),
pH, anthocyanins, polyphenols, tannins and in vitro antioxidant
potential. The selected jamun wine were bottled and studied
for different physicochemical parameters, organoleptic analysis
and shelf life. All the results obtained were statistically analysed.
Biography:
Amandeep Singh is pursuing MS (Master of Science) in microbiology at Punjab Agricultural University, Ludhiana. His research problem is Standardisation of fermentation conditions for production of fruit wine from jamun. He had completed his Bachelor of Science from the same university in 2016.
E-mail: aman181194@yahoo.com
PDF HTML