Concept note and production method of strawberry wine, plum wine and apricot wine
Process detail
Like plum, strawberry fruits are also highly acidic in nature and to make a palatable wine, dilution of pulp with water is the alternative available. Filling of carboys was done up to 75 per cent capacity. Specific details are given below:
Berries are destemed and washed. Heating is done at 65-70oC in 50% water for 5-6 minutes. The free run juice is collected and must is prepared. The SO2 in the form of potassium metabisulphite was added at the rate of 50 ppm. The ‘must’ is kept overnight before inoculation with the active yeast culture. Liquid culture of Saccharomyces cerevisiae were prepared by inoculating a loop of the yeast cells from the slant into 100 ml of nutrient broth containing yeast extract, peptone, dextrose and heat sterilized and cooled to ambient temperature. The culture so prepared was further transferred to 500 ml flask contain plum must having TSS of 15oB. After incubation for 48 hours, the culture is ready for inoculation into the must. Fermentation is carried out at a temperature of 27 ±1oC in 5 litre flasks, fitted with air locks and initiated by addition of active yeast culture of Saccharomyces cerevisiae var. ellipsoides at the rate of 5 per cent. When there is no further loss in TSS, the fermentation is considered as completed. Air locks are fitted in the mouth of glass near the end of fermentation. It is followed by siphoning/racking and filtration. The wines are racked initially after every 15 days and then, after one month. During fermentation, fall in TSS (oB), titratable acidity and ethanol concentration were monitored at appropriate intervals of time. The prepared strawberry wines are filled in clean glass bottles upto the brim adding 50 ppm potassium metabisulphite.
1 (b): Plum
Preparation of must and fermentation
In preparation of plum wines, fully ripe fruits are used. These are diluted with water in 1:1 ratio, added with 0.3% pectinol, 150 ppm SO2 and enough sugar to raise TSS of the must to 24oB. DAHP is added at the rate of 0.1 per cent as a nitrogen source. Pectinol enzyme at the rate of 3 per cent is also added for clarification of the ‘must’ during fermentation. The pulp is fermented to produce wine. To initiate the fermentation at a temperature of 22 + 1oC by addition of liquid culture of Saccharomyces cerevisiae yeast at the rate of 5 per cent of fermentation is added.
1 (c): Apricot
Preparation of must and fermentaion
In apricot wine from New Castle Variety, the extraction of pulp either by hot method or addition of enzyme and water to the fruits could be adopted. However, dilution of pulp in the ratio of 1:1 with water, addition of DAHP @ 0.1% and raising the TSS to 30o B make the wine of superior quality.
Composition of raw material
2 (a): Strawberry
Constituants | Average Range |
Edible portion (%) | 97% |
Water (%) | 89.9-92.4 |
Total soluble solids (oB) | 7-10.2 |
Total sugars (%) | 3.3-9.1 |
Titratable acidity (%) | 0.52-2.26 |
Total phenols (mg/l) | 58-210 |
Total anthocyanin (mg/l) | 55-145 |
Minerals Potassium (mg/100g) Sodium (mg/100g) Calcium (mg/100g) Magnesium (mg/100g) Iron (mg/100g) Zinc (mg/100g) | 130 6 13 8 0.6 0.2 |
2 (b): Plum
Parameter | Means + Standard Deviation |
Fruit firmness (kg/cm2) | 5.33 + 0.35 |
Fruit diameter (mm) | 38.83 + 1.04 |
Fruit weight (g) | 40.83 + 1.04 |
Total soluble solids (oB) | 14.30 + 0.31 |
Titratable acidity (%) | 2.12 + 0.07 |
Reducing sugar (%) | 4.22 + 0.08 |
Total sugar (%) | 7.32 + 0.04 |
Brix acid ratio | 6.75 + 0.36 |
1 (c): Apricot
Component | Range |
Fresh weight (g) | 4.0-29.3 |
Fruit length (cm) | 1.9-3.6 |
Fruit diameter (cm) | 1.9-3.5 |
Fruit volume (cm3) | 2.1-27.5 |
TSS (°B) | 6.5-18.0 |
pH | 3.26-5.74 |
Total sugar (%) | 6.30 |
Pectin (%) | 2.52 |
Vitamin C (mg/100gm) | 9.95 |
Thiamin (mg/100gm) | 0.03 |
Riboflavin (mg/100gm) | 0.53 |
Nicotinic acid (mg/100gm) | 1.89 |
Fruits
Strawberry were used for wine making is Camarosa .
Plum fruit –Santa Rosa variety
Apricot fruit- New Castle
Wine yeast culture
The culture of Saccharomyces cerevisiae var. ellipsoideus strain UCD 595 used in the study or any other strain may be used.
Fermentable sugar
Can sugar is used to ameliorate the ‘must’ for wine preparation.
Enzyme and chemical
The pectinestrase enzyme, nutreinet source DAHP (di Amonium hydrogen phosphate) and KMS (potassium meta bisulphate).
Final product specification
4 (a): Strawberry
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Charaterstics Thermovinification
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TSS (0B) 8.6
Total sugars(%) 1.0
Reducing sugars(%) 0.126
Titratable acidity 0.73
(% Citric acid)
pH 3.23
Colour (Red) 12.97
(Yellow) 15.25
Alcohol (%v/v) 10.3
Higher alcohol 159
(mg/l)
Volatile acidity 0.030
(%Acetic acid)
Esters(mg/l) 92.1
Phenols(mg/l) 144.5
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4 (b): Plum
Composition of plum wine
Characteristics | Range |
Ethanol (% v/v) | 8.8-11.0 |
Total soluble solids (OBrix) | 8.0-12.0 (sweet) |
Titratable acidity (% malic acid) | 0.62-0.88 |
Volatile acidity (% acetic acid) | 0.028-0.040 |
Esters (mg/liter) | 104-109 |
Colour (Tintometer color units) | |
Red | 6-10 |
Yellow | 10 |
Total coloring matter and tannins (mg/100ml) | 119 |
4 (c): Apricot
Composition of apricot wine
Physico-chemical Characteristics | Mean ± SD* |
TSS (°B) | 8.20 ± 0.07 |
Titratable acidity (%MA) | 0.76 ± 0.02 |
pH | 3.15 ± 0.02 |
Alcohol (%v/v) | 10.64 ± 0.09 |
Reducing sugars (%) | 0.34 ± 0.01 |
Total sugars (%) | 1.11 ± 0.02 |
Volatile acidity (%AA) | 0.025 ± 0.002 |
Total phenols (mg/L) | 253.60 ± 0.8 |
Colour (units) | |
Red | 0.70 ± 0.05 |
Yellow | 4.30 ± 0.08 |
Blue | 0.60 ± 0.05 |
Input, output and recovery considered
- In case of strawberry wine, following considerations were employed
· Dilution 1:1 of fruit/pulp
· Thermovinification process is best for red colour strawberry wine production
Out put
· Pomace is used as animal feed after suitable modifications
- In case of plum wine
· Dilution 1:1of fruit /pulp
· Wine recovery 80% of the total
Out put
· Pomace and seeds as waste
· Pomace can be used for biocolour extraction using technology developed
· Oil from kernels
- In case of apricot wine
· Dilution 1:2 of fruit/pulp
· Wine recovery 80%
Out put
· Pomace and seeds as waste
· Pomace is used as animal feed after suitable modifications
· Oil from kernels
By products (quantity and percentage wise) within the process.
Ø Single cell protein (left after fermentation)
Ø CO2 evolved during fermentation can be collected for carbonation of beverages
Ø Oil from the kernels.
Microwave assisted Drying of Fruits and Vegetable-A value added Processing of Food
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