“STUDIES ON SAPOTA WINE MAKING WITH CHAMPAIGNE WINE CULTURE (Saccharomyces ...

180 Pages·2016·0.65 MB·English

“STUDIES ON SAPOTA WINE MAKING WITH
CHAMPAIGNE WINE CULTURE (Saccharomyces
cerevisiae MTCC-180)”.

By

G. SREENIVASULU
B.Sc. (Agriculture)

THESIS SUBMITTED TO
ACHARYA N.G. RANGA AGRICULTURAL UNIVERSITY
IN PARTIAL FULFILMENT OF THE REQUIREMENTS
FOR THE AWARD OF THE DEGREE OF

MASTER OF FOOD SCIENCE AND TECHNOLOGY

INTERFACULTY PG PROGRAMME

POST GRADUATE AND RESEARCH CENTRE
ACHARYA N.G. RANGA AGRICULTURAL UNIVERSITY
RAJENDRANAGAR, HYDERABAD – 500 030

SEPTEMBER, 2004
CERTIFICATE

Mr. G. SREENIVASULU has satisfactorily prosecuted the
course of research and that the thesis entitled “STUDIES ON SAPOTA
WINE MAKING WITH CHAMPAIGNE WINE CULTURE
(Saccharomyces cerevisiae MTCC-180)” submitted is the result of
original research work and is of sufficiently high standard to warrant its
presentation to the examination. I also certify that the thesis or part
thereof has not been previously submitted by him for a degree of any
University.

Date : ( R. SUBHASH REDDY)
Place : Major Advisor
CERTIFICATE

This is to certify that the thesis entitled “STUDIES ON SAPOTA
WINE MAKING WITH CHAMPAIGNE WINE CULTURE
(Saccharomyces cerevisiae MTCC-180)” is submitted in partial
fulfillment of the requirements for the Degree of MASTER OF
SCIENCE IN FOOD SCIENCE AND TECHNOLOGY of the
Acharya N.G. Ranga Agricultural University, Hyderabad is a record
of the bonafide research work carried out by Mr. G. SREENIVASULU
under our guidance and supervision. The subject of the thesis has been
approved by the Student’s Advisory Committee.

No part of the thesis has been submitted for any other Degree or
Diploma. The published part has been fully acknowledged. All the
assistance and help received during the course of investigation have
been acknowledged by the author of the thesis.

( Dr. R. SUBHASH REDDY)
Chairman of the Advisory Committee

Thesis approved by the Student’s Advisory Committee

Chairman : Dr. R. SUBHASH REDDY
Associate Professor & Univ. Head,
Department of Agricultural
Microbiology & Bioenergy,
College of Agriculture, ANGRAU,
Rajendranagar, Hyderabad -30

Member : Dr. Y. N. REDDY,
Professor & Univ. Head,
Department of Horticulture,
College of Agriculture, ANGRAU,
Rajendranagar, Hyderabad -30

Member : Dr. M. GOPAL REDDY,
Reader,
Chairman of Board of Studies
Department of Microbiology,
Osmania University,
Hyderabad.
DECLARATION

I, G. SREENIVASULU, hereby declare that the thesis entitled
“STUDIES ON SAPOTA WINE MAKING WITH CHAMPAIGNE
WINE CULTURE (Saccharomyces cerevisiae MTCC-180)”
submitted to Acharya N.G. Ranga Agricultural University for the degree
of MASTER OF SCIENCE IN FOOD SCIENCE AND
TECHNOLOGY is a result of original research work done by me. I
also declare that the thesis or part thereof has not been published earlier
elsewhere in any manner.

Date :
Place : Rajendranagar (G. SREENIVASULU)
CONTENTS

CHAPTER TITLE PAGE NO.
I INTRODUCTION
II REVIEW OF LITERATURE
III MATERIALS AND METHODS
IV RESULTS
V DISCUSSION
VI SUMMARY
LITERATURE CITED
LIST OF SYMBOLS AND ABBREVIATIONS

% - per cent
C - Centigrade or Celsius
CD - Critical Difference
cm - centimetre
et al., - and others
fig. - figure
g - grams
h - hours
i.e. - Which is to say, in other words
l - Litre
ha - hectare
mg - milligram
ml - millilitre
N - Normality
nm - nanometer
NS - Non-significant
O.D - Optical Density
pH - Negative logarithm of hydrogen ion activity
ppm - parts per million
SE.m - Standard error of mean
viz. - Namely
DAHP - Di-ammonium hydrogen orthophosphate
B - Degree brix
IMTEC - Institute of Microbial Technology
Kg - Kilogram
KMS - Potassium metabisulphate
SO - Sulphur dioxide
2
g - Micrograms
Min - Minute
Sec - Second
DNS - Dinitro Salicylic Acid
Vol - Volume
V/V - Volume / Volume
Wt - Weight
W/V - Weight/Volume
TSS - Total Soluble Solids
AOAC - Association of Official Analytical Chemists
CMIE - Centre for Monitoring Indian Economy
LIST OF TABLES

Table No. Title Page No.
1. Influence of pH and inoculum levels on per
cent alcohol content of the sapota must on 3rd
day of fermentation.
2. Influence of pH and inoculum levels on per
cent alcohol content of the sapota must on 6rd
day of fermentation.
3. Influence of pH and inoculum levels on per
cent alcohol content of the sapota must on 9th
day of fermentation.
4. Influence of pH and inoculum levels on per
cent alcohol content of the sapota must on
12th day of fermentation.
5. Influence of pH and inoculum levels on per
cent alcohol content of the sapota must on
15th day of fermentation.
6. Influence of pH and inoculum levels on
reducing sugars (%) content of the sapota
must on 3rd day of fermentation.
7. Influence of pH and inoculum levels on
reducing sugars (%) content of the sapota
must on 6th day of fermentation.
8. Influence of pH and inoculum levels on
reducing sugars (%) content of the sapota
must on 9th day of fermentation.
9. Influence of pH and inoculum levels on
reducing sugars (%) content of the sapota
must on 12th day of fermentation.
Table No. Title Page No.
10. Influence of pH and inoculum levels on
reducing sugars (%) content of the sapota
must on 15th day of fermentation.
11. Influence of pH and inoculum levels on
polyphenols (mg/100ml) content of the sapota
must on 15th day of fermentation.
12. Influence of pH and inoculum levels on
Residual sulphur dioxide (ppm) content of the
sapota must on 15th day of fermentation.
13. Influence of pH and inoculum levels on
titratable acidity (%) content of the sapota
must on 6th day of fermentation.
14. Influence of pH and inoculum levels on
appearance of sapota wines
15. Influence of pH and inoculum levels on
colour of sapota wines
16. Influence of pH and inoculum levels on
aroma of sapota wines
17. Influence of pH and inoculum levels on
flavour and taste of sapota wines
18. Influence of pH and inoculum levels on
overall acceptability of sapota wines
LIST OF ILLUSTRATIONS

Fig. No. Title Page No.
1. Influence of inoculum levels on per cent
alcohol content of sapota must at pH 3.5 in
Kalipatti variety
2. Influence of inoculum levels on per cent
alcohol content of sapota must at pH 4.5 in
Kalipatti variety
3. Influence of inoculum levels on per cent
alcohol content of sapota must at pH 5.5 in
Kalipatti variety
4. Influence of inoculum levels on per cent
alcohol content of sapota must at pH 3.5 in
Cricketball variety
5. Influence of inoculum levels on per cent
alcohol content of sapota must at pH 4.5 in
Cricketball variety
6. Influence of inoculum levels on per cent
alcohol content of sapota must at pH 5.5 in
Cricketball variety
7. Influence of inoculum levels on reducing
sugars (%) of sapota must at pH 3.5 in
Kalipatti variety
8. Influence of inoculum levels on reducing
sugars (%) of sapota must at pH 4.5 in
Kalipatti variety
9. Influence of inoculum levels on reducing
sugars (%) of sapota must at pH 5.5 in
Kalipatti variety