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ABSTRACT
Various physicochemical factors affect the fermentation of wine by wine yeast. Very less or no work reported
the effect of different parameters on physicochemical properties of banana wine fermented using baker’s yeast
(Saccharomyces cerevisiae). Thus we have investigated the suitability of banana fruit (especially ripe fruits) for
wine production, and also to characterize the wine produced. In present study the effect of various parameters
such as Diammonium phosphate (DAP) concentration (mg/L), pH, inoculum concentration (%) and soluble
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solids ( Brix) on physicochemical characteristics of banana wine was studied. The banana must was inoculated
with yeast inoculum. After fermentation physicochemical parameters of the wine were analysed. With increase
in DAP concentration percentage of alcohol in must was found to be increased after fermentation within a range
of 4.44 to 5.90 %. With increase in initial soluble solids of must the alcohol percent of wine were also found to
be increased. The alcohol % of wine fermented using different inoculum concentration was found to be increase
slightly with increase in inoculum % up to 6 %. Slight decrease in alcohol % was observed with increase in pH.
With increase in initial soluble solids, inoculum concentration and DAP concentration of must the alcohol
percent was found to be increased. Slight decrease in alcohol % was observed with increase in pH. Various
parameters affect the physicochemical property of fermented banana wine.
KEYWORDS: Banana wine, Diammonium phosphate, pH, Soluble solid and inoculum.
PRADIP D. SATAV1*
N.E.S. Science College, Nanded, Maharashtra, India-431 605.
Received on : 21-01-2017
Revised and Accepted on : 17-04-2017
DOI: http://dx.doi.org/10.22376/ijpbs.2017.8.2.b790-794
Table 1
Effect of initial Shaking on physicochemical properties of banana wine
Table 2
Effect of DAP concentration on physicochemical analysis of banana wine
Effect of sugar % (Soluble solid in °Brix) concentration. With increase in acidity the pH of the
Soluble solids (°Brix) largely affect the various wine was not decreased. Its value was lowest in must
physicochemical parameters of fermented wine. The with sugar percent of 21. Our results are in agreement
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results are presented in table 3.With increase in initial with results obtained by Attri for cashew apple wine
soluble solids (°Brix) of must the alcohol percent, except for pH. The maximum alcohol percent could be
reducing sugar (%), titratable acidity (%) and total SO2 obtained in the present experiment was 8.92% in the
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of wine were also found to be increased. Specific gravity must having 24 Brix initial total soluble solids. With
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of the wine was found to be decreased with increase in increase in total soluble solids up to 24-25 Brix
sugar percent. This might be due to increase in alcohol increase in alcohol percent were also reported for litchi
19 20
percent with increase in sugar percent. Highest volatile wine and amla wine .
acidity was observed in must with highest sugar
Table 3
Effect of sugar % on physicochemical parameters of banana wine
Effect of inoculum concentration (%) alcohol % of wine. Lowest alcohol % was observed at 2
Effect of inoculum concentration on physicochemical % of inoculum concentration and highest was found at 6
properties of banana wine is presented in table 4.The %. Higher levels of inoculum gave almost same amount
pH of wine fermented using different inoculum of alcohol content, such as 6% inoculation gave 6.68%
concentration was found between 3.50-3.52. Lowest pH of alcohol content, while 10% inoculum concentration
was observed at 4 % of inoculum concentration and gave 6.64% alcohol. Thus, as the concentration of yeast
highest was found at 8 and 10%. At all concentration of inoculum is increased, yeast converted more sugars to
initial inoculum the final total soluble solid of the wine alcohol, while at higher inoculum concentration yeast
was found to be same and which was found to be 5. The was not able to convert more sugar in to it. Similar
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specific gravity of wine fermented using different results were reported by Sevda and Rodrigues for
inoculum concentration was found to be same and had guava wine production. The titratable acidity (%) of wine
value of 0.9954.The alcohol % of wine fermented using fermented using different inoculum concentrations was
different inoculum concentration was found to be found to be almost same and was ranged between 0.49-
increase slightly with increase in inoculum % up to 6 %. 0.52 percent.
Further increase in inoculum % did not increase the
Table 4
Effect of inoculum concentration (%) on physicochemical parameters of banana wine
Table 5
Effect of pH on physicochemical parameters of banana wine
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