Vol. 7, Issue 2 (2018)
Fermentation of banana juice using grape fruit juice inoculum
Pravin G Paul, Santosh M More, Archana S Pethe, Dayanand M Jadhav and Pradip D Satav
Present study was performed to investigate the effect of white grape must (WGM) and red grape must (RGM) inoculum on fermentation of banana wine. The banana must was prepared from pulp of ripe banana fruits. Pectinase enzyme and potassium metabisulphite (KMS) were added to the juice. Then it was chaptalized to 19°Brix. Diammonium phosphate (DAP) was added to this and pH adjusted to 3.5. The inoculum of WGM and RGM were used at a concentration of 10% for the fermentation banana must separately. After inoculation the fermentation was carried out at 20 OC for about 22 days. Physico-chemical parameters were then analyzed and concentration of volatile acids (VFA) was determined by using gas chromatography (GC). Banana wine produced using WGM and RGM had °Brix (6.1), alcohol (4.38 and 4.24%) and titratable acidity (0.93 and 0.88%) respectively. All nine volatile acids analyzed were detected in both wines. Significant effect was not observed on physicochemical parameters of banana wine produced by using different grape must inoculums.
How to cite this article:
Pravin G Paul, Santosh M More, Archana S Pethe, Dayanand M Jadhav and Pradip D Satav. Fermentation of banana juice using grape fruit juice inoculum. 2018; 7(2): 32-34.