Effect of different cultivars yeasts (free and immobilized cultures) of S. Cerevisiae and Schizosaccharomyces pombe on physico-chemical and sensory quality of plum based wine for sparkling wine production Joshi VK*, Bhardwaj JC Department of Food Science and Technology, Dr.Y.S. Parmar University of Horticulture and Forestry, Nauni, Solan, India * E-mail of corresponding author : vkjoshipht@rediffmail.com
Online published on 23 January, 2012. Abstract Preparation and evaluation of base wine for conversion into sparkling plum wine, using two different yeasts (free and immobilized) and 6 plum cultivars is reported. Physico-chemical characteristics of plum fruits of different cultivars harvested at optimum harvest time (firmness 4.2 to 6.1 Kg/cm2), showed higher titrable acidity (range 1.34 to 2.05%) and medium TSS (10.1 to 12.9°B). The fermentation behaviour and chemical composition of base wine was effected differently by various plum cultivars as well as by different combinations of yeasts. The highest rate of fermentation (RF) and rate of deacidification (RDA) were given by the must where immobilized Schizosaccharomyces pombe was inoculated initially followed by Saccharomyces cerevisiae and the combination of both the yeasts in immobilized form. Deacidification activity of Schizosaccharomyces pombe continued even in the medium in which Saccharomyces cerevisiae was inoculated initially. The highest RF and RDA were given by Green Gage (1.76) and Kanto-5 (1.55) cvs. Partial fermentation by immobilized Saccharomyces cerevisiae followed by Schizosaccharomyces pombe proved to be the best as it gave the moderate RF, RDA, TSS, titratable acidity, pH, volatile acidity, acetaldehyde, total phenols and anthocyanin content. The immobilized Schizosaccharomyces pombe gave better performance than free cell culture. Schizosaccharomyces pombe tended to produce higher amount of ethyl acetate, acetaldehyde and protected the anathocyanin. The ethanol content of wines from different cvs ranged from 9.7 to 10.8%. Sensory analysis revealed that there was no off-odour in the wines fermented by Schizosaccharomyces pombe. Combination treatment consisting of inoculation with immobilized Saccharomyces cerevisiae followed by Schizosaccharomyces pombe (free culture) was adjudged to be the best. Out of different plum cultivars used, Santa Rosa gave the best wine for sparkling wine preparation, in terms of sensory qualities. Top Keywords Plum, Saccharomyces cerevisiae, Schizosaccharomyces pombe, Wine, Sparkling, Immobilized, Deacidification, Fermentation. Top |