Centre of Food Science and Technology, CCS Haryana Agricultural University, Hisar125 004, Haryana
*Corresponding author’s email: anjugaina@gmail.com
**Department of Microbiology, CCS HAU, Hisar125 004
***School of Agricultural Sciences, Sharda University, Greater Noida201 310, Uttar Pradesh
Online published on 19 October, 2020.
Fermentation is the most efficient post harvest, low energy preservation process which enhances the shelf life of horticultural crops. Screening of yeast strains plays a very important role in transforming grape must (fresh juice) to wine by alcoholic fermentation. In the present study, efficiency of various strains of yeast viz., MTCC3604, MTCC3304, MTCC4787 and MTCC170 was assessed and optimized w. r. t. pH, temperatureand incubation time, to prepare wine from green (Perlette) and black (Bangalore Blue) grapes. Green grapesfermented with MTCC170 were observed with maximum alcohol content (9.47%) at pH 5 after incubation time of 14 days at 25°C.
Saccharomyces cerevisiae, Fermentation, Wine
