PERIODICAL CHANGES IN TSS, PH, TITRATABLE ACIDITY AND YEAST COUNT DURING FERMENTATION OF SAPOTA WINE DUE TO DIFFERENT LEVELS OF TSS ADJUSTED BY DIFFERENT SUGAR SOURCES

M.C. KASTURE¹*, J.J. KADAM^2
1Wine Chemist, Fruit Beverages Research Centre, Dr Balasaheb Sawant Konkan Krishi Vidyapeeth, Dapoli, 415712, India
²Wine Microbiologist, Fruit Beverages Research Centre, Dr Balasaheb Sawant Konkan Krishi Vidyapeeth, Dapoli, 415712, India
* Corresponding Author : kasturemc@gmail.com

Received : 06-07-2018     Accepted : 16-07-2018     Published : 30-07-2018
Volume : 10     Issue : 7       Pages : 1299 - 1302
Int J Microbiol Res 10.7 (2018):1299-1302

Keywords : Sapota wine, TSS, pH, acidity, yeast count
Conflict of Interest : None declared
Acknowledgements/Funding : Author thankful to the Dean, Faculty of Agriculture, Dr Balasaheb Sawant Konkan Krishi Vidyapeeth, Dapoli, 415712 and College of Agriculture, Dr Balasaheb Sawant Konkan Krishi Vidyapeeth, Dapoli, 415712 for funding. Author also thankful to Fruit Beverages Research Centre, Dr Balasaheb Sawant Konkan Krishi Vidyapeeth, Dapoli, 415712, India
Author Contribution : All author equally contributed

The powdered yeast (Saccharomyces cerevisiae) is one of the important yeast found to be superior in the fermentation technology. The present study was undertaken to study the periodical changes in TSS, pH, acidity and yeast count during the fermentation process from wine preparation from Sapota fruits with different TSS levels (25, 30, 35 and 40oBrix) adjusted with different sugar sources (Sucrose, Fructose, Dextrose and Jaggery). The TSS content of must decreased continuously till the end of fermentation. However, the TSS decreased sharply in the initial period of fermentation and later on, the rate of fermentation was found declined but continued at a much slower rate till the end of fermentation, in all the interactions of TSS levels adjusted by different sources of sugars. It was observed that the TSS level does not affect the pH of must. It was also noticed that the titratable acidity was found maximum in the treatment in which Jaggery was used for adjusting the TSS levels. The higher the TSS levels yields high titratable acidity during fermentation. After inoculation, the yeast count increases rapidly on the very first day of fermentation while it tends to increase at an alarming rate up to the third day later on the yeast count found decreased up to the end of fermentation. The quality sapota wine was prepared from the juice of fully ripped fruits of sapota added with sucrose as source of sugar and pH adjusted to 3.5 using powdered yeast (Saccharomyces cerevisiae var. bayanus (No. 8906).

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