Orange: Research analysis for wine study

Nikhil Gupta¹, Soham Trivedi², Hipal Gaudani³, Mayank Gupta⁴, Prasad Patil⁵, Girish Gupta⁶, Vamsi Krishna K^7
1Department of Biotechnology, Padmashree Dr. D.Y. Patil University, Navi Mumbai, 400614, India
²Department of Biotechnology, Padmashree Dr. D.Y. Patil University, Navi Mumbai, 400614, India
³Department of Biotechnology, Padmashree Dr. D.Y. Patil University, Navi Mumbai, 400614, India
⁴Department of Biotechnology, Padmashree Dr. D.Y. Patil University, Navi Mumbai, 400614, India
⁵Department of Biotechnology, Padmashree Dr. D.Y. Patil University, Navi Mumbai, 400614, India
⁶Department of Biotechnology, Padmashree Dr. D.Y. Patil University, Navi Mumbai, 400614, India
⁷Department of Biotechnology, Padmashree Dr. D.Y. Patil University, Navi Mumbai, 400614, India

Received : -     Accepted : -     Published : 21-12-2009
Volume : 1     Issue : 2       Pages : 10 - 15
Int J Biotechnol Appl 1.2 (2009):10-15
DOI : http://dx.doi.org/10.9735/0975-2943.1.2.10-15

Conflict of Interest : None declared

Fermentation of citrus juice may offer a relative simple avenue for reducing post-harvest wastage of citrus fruits in low utilization environment and in places where the production of citrus concentrates is low or nonexistent. Orange juice concentrates are readily storable and can be used for production processes even when the fruit is out of season and investigated the possibility of exploiting the fermentative ability of yeasts to produce orange wines.

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