Making Wine in vitro by using Sacchromyces cerevisiae and Grape Juice
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| Natura: | Recurso digital |
| Lingua: | Antico inglese |
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Zenodo
2025
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| _version_ | 1866901385925099520 |
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| author | Charulata Nannore |
| author_facet | Charulata Nannore |
| contents | <p><span>The article presents review on potential of wine production from grape juice. Fermentation can take 10-30 days to convert natural sugar to alcohol. The free run wine and press wine, always from the same source are mixed together in appropriate ratios to obtain the desired balance. Sugar and acids that naturally react with yeasts. .To study the fermentation process, sample was drawn after an interval of 5 days and microbiological and biochemical characterization was done. For microbial investigation, Wine grape production is particularly sensitive to temperature. Various wine classes such as grape wine, fruit wine, berry wine, vegetable wine, plant wine, raisin wine etc can be made in vitro. Here, we will discuss about grape juice wine production. The fermentation recorded total viable yeast count from 2.5x 106 to 13.0 x 106 cfu/ml. Sensory evaluation of the wine revealed acceptable aroma/flavor and taste. This study indicates that <em>Saccharomyces cerevisiae</em> strain from the grape wine have good fermentative performance which suggested that it could be used for fruit wine production and other industrial applications preceded by further experiments. Wine was prepared after 21 days of fermentation</span></p> <p><strong><span>Keywords: </span></strong><em><span>Sacchromyces cerevisiae</span></em><span>, Grape Juice, Wine Production</span></p> |
| format | Recurso digital |
| id | zenodo_https___doi_org_10_5281_zenodo_15651032 |
| institution | Zenodo |
| language | ang |
| publishDate | 2025 |
| publisher | Zenodo |
| record_format | zenodo |
| spellingShingle | Making Wine in vitro by using Sacchromyces cerevisiae and Grape Juice Charulata Nannore <p><span>The article presents review on potential of wine production from grape juice. Fermentation can take 10-30 days to convert natural sugar to alcohol. The free run wine and press wine, always from the same source are mixed together in appropriate ratios to obtain the desired balance. Sugar and acids that naturally react with yeasts. .To study the fermentation process, sample was drawn after an interval of 5 days and microbiological and biochemical characterization was done. For microbial investigation, Wine grape production is particularly sensitive to temperature. Various wine classes such as grape wine, fruit wine, berry wine, vegetable wine, plant wine, raisin wine etc can be made in vitro. Here, we will discuss about grape juice wine production. The fermentation recorded total viable yeast count from 2.5x 106 to 13.0 x 106 cfu/ml. Sensory evaluation of the wine revealed acceptable aroma/flavor and taste. This study indicates that <em>Saccharomyces cerevisiae</em> strain from the grape wine have good fermentative performance which suggested that it could be used for fruit wine production and other industrial applications preceded by further experiments. Wine was prepared after 21 days of fermentation</span></p> <p><strong><span>Keywords: </span></strong><em><span>Sacchromyces cerevisiae</span></em><span>, Grape Juice, Wine Production</span></p> |
| title | Making Wine in vitro by using Sacchromyces cerevisiae and Grape Juice |
| url | https://doi.org/10.5281/zenodo.15651032 |