Wine Production from Papaya Piece Using Immobilized Yeast (Saccharomyces cerevisiae) and Its Physicochemical Analysis

Suitability of papaya pieces for the preparation of immobilized yeast biocatalyst for wine production was investigated by using Saccharomyces cerevisiae in repeated batch fermentation. The fermentation rate and other parameters were compared with free yeast cells at different temperatures. The biocatalyst, which was optimized and adapted to low temperature (15°C) used for the continuous fermentation. The yeast was bound on both surface and with in the pieces. Continuous fermentation was carried out for 40 days. The system was operated at both 15 and 20°C. The papaya supported biocatalyst was stable in both mechanically and physically during fermentation. There are no changes in cell metabolism of immobilized yeast. Preliminary sensory tests established the fruity, fine taste and the overall improved quality of the produced wine.