Effect of different yeast species on the production of pumpkin based wine. Issue 2 (22nd February 2018)

• Record Type: Journal Article
• Authors: Sharma, Somesh; Thakur, Aman Deep; Sharma, Surabhi; Atanassova, Maria
• Is Part Of: Journal of the Institute of Brewing. Volume 124:Issue 2(2018)
• Page Start: 187
• Page End: 193
• Publication Date: 2018-02-22
• Subjects: pumpkin -- saccharomyces cerevisiae -- torulaspora delbrueckii -- zygosaccharomyces rouxii -- phenols -- antioxidant -- DPPH -- ABTS; Brewing -- Periodicals; 663.305
• DOI: 10.1002/jib.480
• Languages: English
• ISSNs: 0046-9750

Abstract

Abstract : Pumpkin is an important, nutrient rich vegetable grown around the world. In this work, pumpkin, pomegranate and wild apricot were blended to make a pumpkin based wine. The pulps of different fruits were blended at 60:20:20 and the must was prepared using different concentrations of sugars (22°Bx, 24°Bx and 26°Bx), with diammonium hydrogen phosphate (0.1%) and SO2 (50 ppm) constant in all the treatments. The musts were fermented at 28°C using different activated yeast starter cultures (Saccharomyces cerevisiae, Torulaspora delbrueckii, Zygosaccharomyces rouxii individually and in combination). Among the various treatments, the treatment prepared with 22°Bx initial sugar concentration and fermented with mixed culture of Saccharomyces cerevisiae, Torulaspora delbrueckii, Zygosaccharomyces rouxii was adjudged as the best with highest concentration of total phenols, optimum level of alcohol, total sugar, esters, lower volatile acidity, ascorbic acid, carotenoids and higher alcohol. Further, the treatment also had higher amount of DPPH Scavenging activity, Ferric Reducing Antioxidant Power and ABTS activity.