Division of Post Harvest Technology, ICAR-Indian Institute of Horticultural Research, Hessaraghatta Lake (PO), Bengaluru-560 089
*Corresponding author's E-mail: ranjitha@iihr.ernet.in
Online published on 23 April, 2015.
An investigation was carried out to standardize the process and quality evaluation of dry wine from banana (Musa sp.) cv. Robusta. The yeast strains Saccharomyces cerevisiae UCD522 and Saccharomyces fermentatii UCD519 were found to be suitable starter culture strains for banana wine preparation. Use of unpasteurized juice diluted in 2:1 ratio as the fermentative substrate significantly improved the sensory quality of banana wine as compared to wines from pulp, pasteurized and natural juice. The standardized process resulted in wine with 11.67% alcohol, 0.75% total acidity and 0.04% volatile acidity.
Banana wine, Saccharomyces, antioxidants
