Quality analysis of orange wine

Introduction

Oranges (Citrus reticulate Blanco) constituted by far the most important class of commercial citrus grown in the world [4] . The fermentation with yeast is used for the production of wine that is considered as one of the oldest alcoholic beverages [7] . The core reaction involved in winemaking is the transformation of grape must sugars, glucose and fructose into ethanol and CO 2 [9] . Usually, grapes were taken as the substrate for winemaking but in recent years preferences have been given to other fruits such as apricot, banana, and citrus fruits, and so on [19] . Various fruits have been used for the production of wine since the dawn of human civilization. Wine is an alcoholic beverages made from fermented foods. Since from ancient times generally it is made from grapes, by fermenting grapes for specific duration of time, adding them in oak barrels followed by storage in wood barrels covered with leather cloth [18] . Tropical fruits have been used as substrates for the production of wines [3,10,13,14,15], Citrus is most commonly consumed fruit as a good source of vitamin C and other nutrients [8].

Present investigation Analysis Physicochemical Characteristics of Orange wine such as pH, Titrable Acidity, Total Soluble Sugar, Specific Gravity, Alcohol Content and reducing sugar.

Material and Methods

A. Collection of yeast strains

Ten (S.cerevisiae) Yeast Strains (NCIM-3045, NCIM-3185, NCIM-3189, NCIM-3200, NCIM-3283, NCIM-3287, NCIM-3205, NCIM-3095, NCIM-3315, and NCIM-3215).

B. Collection of Fruits

The experimental material included in present study consists of orange fruits. Fruits of oranges collected from market of Ahmednagar district of Maharashtra state for production of wine.

C. Flask fermentation of the orange juice

5% starter culture was used for inoculation of orange juice. Anaerobic fermentation was carried out by using starter cultures (40 ml) of different yeast (S. cerevisiae) strains for different flasks containing 800 ml orange juice at room temperature. Cotton plug was replaced every day in aseptic condition by using laminar air flow. Must sample was collected every day for daily analysis of wine. The fermentation was allowed to last for 9 days and terminated on the 9 th day.

D. Racking of orange wine

After fermentation wine samples was filtered by using muslin cloth and racked to settle down the cell biomass and other debris in wine. Secondary i.e. malolactic fermentation was carried out in this stage. Filtration by using muslin cloth was done at every week; this was done for 4 weeks.

E. Clarification of orange wine

Clarification of wine is carried out by using gelatin, a fining agent. Settled debris in wine again filtered by using muslin cloth every week, this was done for 4 weeks.

F. Centrifugation orange wine

Centrifugation of wine was also carried out by using ultra centrifuge for purification of wine.

G. Filtration, Storage and Aging orange wine

Wine was filtered by using filter of Pure-it to make it free from microbial population. After filtration wine was stored in pre-sterilized glass bottles by appropriate labeling of different strains used in present research and kept at room temperature for aging.

Results and Discussion

Physicochemical analysis of juice/ wine sample

A. Days required for fermentation

Time taken for fermentation ranged between 6 to 9 days. Among ten of them NCIM 3215, 3205 required six days, while the strains 3045, 3185, 3189, 3095, 3315 had taken seven days, 3200 and 3283 completed fermentation in eight days and the strain 3287 taken nine days for fermentation.

B. pH

pH of orange wine during fermentation was decreased from initial to last stage of fermentation of all strains. The pH of all the wines produced from different yeast strains found in the range of 3.4 to 3.05. Variation in pH is observed in wine produced by all yeast strains. According to the data observed pH of the wines varies only in fraction.

C. Titrable Acidity

Titrable acidity was minimum at initial stage of fermentation and there after slightly increased till the end of fermentation. Titrable acidity (%) during fermentation of orange wine was increased from 0.64 to 0.96, despite fluctuations in their concentration were found throughout the different stages of wine elaboration. G. Ethanol content Among selected wine producing strains of yeasts the highest alcohol (8.30%) was observed by the yeast strain 3205 and 3215 followed by 3185, 3189, 3200, 3283, 3287 and 3315 (7.75owest alcohol was observed by strain 3045 and 3095 (7.48%).

D. TSS

Conclusion

Titrable Acidity, Specific gravity and ethanol content were found to be slightly increased during fermentation of wine. The pH, TSS and reducing sugars were decreased during fermentation of wine.

Acknowledgement

AcknowledgementThe authors are thankful to all Faculty.

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