Vol. 3, Issue 2 (2018)
Fermentative production and optimization of wine from different vegetables
Author(s): P Kavitha, M Kannahi
Abstract: The study was focused on the fermentative production and optimization of wine from different vegetables. Wine can act as a nutrient supplement for seasonal fruits and vegetables throughout the year. Fermentation is carried out with Saccharomyces cerevisiae commonly known as baker’s yeast. Daily monitoring was done to study the composition and characteristics of the wine. During the fermentation period, both the wines were analysed for pH, titrable acidity, specific gravity, alcohol and total sugar on a daily basis. The comparison of final analysis of homemade wine with commercial wine was done.Beetroot, Carrot, Ginger, Tomato and vegetable mix is a valuable vegetable and rich in nutrition, mainly it is rich in carbohydrate. The quality of wine depends up on the compositions of the juice and fermentation conditions. It also observed that total bacterial count, sugar and titrable acidity. Sensory evaluation revealed aroma, fine taste and the overall improved quality of the wine. The study concluded that the result to develop a small scale wine industry. All the vegetables are suitable for wine production. Among the vegetables tested, the beetroot is the best source for the production of wine.