| Título: | MANGO WINE: STANDARDISATION AND SCREENING OF CULTIVARS USING DIFFERENT STRAINS OF SACCHAROMYCES CEREVISIAE |
| Autores: |
BEERA, VIMALA; RESEARCH SCHOLAR MANGAM, RAVI BABU; Assistant professor, ANGRAU, RAJAHMUNDRY-533103. ENTHOTI, KIRANMAYI |
| Fecha: | 2013-11-28 |
| Publicador: | Asian Journal of Multidisciplinary Studies |
| Fuente: |
 |
| Tipo: |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Peer-reviewed Article |
| Tema: |
Food science; Post harvest technology Keywords: saccharomyces cerevisiae, amelioration, mango cultivars, value added product, wine |
| Descripción: | Preliminary screening of six mango varieties viz., Baneshan, Totapuri, Cherukurasam, Mallika, Manjeera, Suvarnarekha with two yeast strains of Saccharomyces cerevisiae (MTCC 172 and AM 113) for wine making was undertaken. The wine produced fromthese cultivars was analysed for various bio chemical properties at 45 and 90 daysafter storage. Wines produced from cv. Baneshan with Saccharomyces cerevisiaeMTCC 172 were better when compared with Saccharomyces cerevisiae AM 113among all qualitative aspects. The quality of wines from all the cultivars at 90 days ofstorage was found to be high irrespective of the yeast strain. Based on the alcoholcontent,total carotenoidsand tannin content, the wines produced from cv. Baneshanwith Saccharomyces cerevisiae MTCC 172 is recommended for wine making frommango. |
| Idioma: | Inglés |
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