Process standardization and quality evaluation of wine from Cavendish banana (Musa, genome AAA) cv. Robusta

被引：0
|
作者：
Ranjitha, K. [1 ]
Narayana, C. K. [1 ]
Roy, T. K. [1 ]
机构：
[1] ICAR Indian Inst Hort Res, Div Post Harvest Technol, Bengaluru 560089, Karnataka, India
来源：
INDIAN JOURNAL OF HORTICULTURE | 2015年 / 72卷 / 01期
关键词：
Banana wine; Saccharomyces; antioxidants;
D O I：
10.5958/0974-0112.2015.00030.4
中图分类号：
S6 [园艺];
学科分类号：
0902 ;
摘要：
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.
引用
收藏
页码：153 / 155
页数：3
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