Development of Orange (Citrus reticulate Blanco) Wine from Mixed Culture Fermentation

Patharkar, S. R.; Kawadkar, D. K.; Khapre, A. P.

doi:10.20546/ijcmas.2017.608.403

Cited by 3 publications

(3 citation statements)

References 5 publications

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“…TSS was measured using a Brix refractometer. Clarity was determined by taking the absorbance of pear juice at 660 nm using a spectrophotometer [11,12,13].…”

Section: Physicochemical Analysismentioning

confidence: 99%

“…For the preparation of dye solution, 0.05 g of the sodium salt of 2, 6-dichlorophenol-indophenol dye, and 0.04 g sodium bicarbonate were dissolved in 200 ml water. It was then filtered and stored in a dark-colored bottle at a refrigerated condition [13].…”

Section: Vitamin C Contentmentioning

confidence: 99%

“…Then, 5 ml of 10 % Folin-Ciocalteu reagent and 4 ml of 7% Na₂CO₃ were mixed up making the final volume 10 ml. The absorbance was measured at 760 nm against a blank (FC reagent+ Na₂CO₃) and the graph of the standard was plotted using the data of absorbance versus concentration (µg/ml) [13]. For determining total phenolic content in sample, 20 µl juice sample was taken and the further procedure was carried out as for the calibration solutions.…”

Section: Total Phenolic Content (Tpc)mentioning

confidence: 99%

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Comparative Study of Bioactive Compounds in Different Varieties of Pears in Nepal

Koirala¹,

Shrestha²

2020

Nepal J Biotechnol

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This study was conducted to evaluate the physicochemical parameters, perform qualitative tests (for sugars and phytochemicals), and quantitative tests (phenolics, antioxidants, anthocyanins, tannins, vitamin C) of six different varieties of pears i.e. Bartlette, Chinese pears, Chojuro, Kosui, Pharping local, and Yakumo. The juices extracted from respective pears were used for the analysis. The phenols were determined by the Folin-Ciocalteu method, antioxidants by the DPPH scavenging activity, and anthocyanins by a SO2 bleaching technique. The Pharping local pears were found to have the highest anthocyanins (85.95±0.1 mg/l), total phenolic content (600±0.01 mg GAE/l), antioxidants (IC50 value 250±0.00 mg of phenol/l) and vitamin C content (12.2±0.01 mg/100 ml) and tannins were observed to be highest in Yakumo pears (0.93±0.01 g/l). Likewise, the highest clarity i.e. 1.960±0.00 was observed in Bartlette pears and the highest acidity (2.01±0.01%) in Chojuro pears. Various sugar/carbohydrate tests like Molisch’s test, Benedict’s test, Barfoed test, Bial’s test, Seliwanoff test, Fehling’s test and Iodine test were performed for the pear varieties. All the pears gave positive results for all the sugar tests except Iodine test. The positive results for sugar/carbohydrate signifies the presence of various sugars that help for the better taste, texture, and aroma of pear. The pear varieties showed the presence of phytochemicals like flavonoids, terpenoids, catechins, cyclic glycosides, and proteins. The phytochemicals are responsible for fruit preservation and act as anti-carcinogenic components. Among the varieties of pears, Pharping local pears were observed to be most nutritional because of high antioxidants, phenols, anthocyanins, and vitamin C.

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“…TSS was measured using a Brix refractometer. Clarity was determined by taking the absorbance of pear juice at 660 nm using a spectrophotometer [11,12,13].…”

Section: Physicochemical Analysismentioning

confidence: 99%

Section: Vitamin C Contentmentioning

confidence: 99%

Section: Total Phenolic Content (Tpc)mentioning

confidence: 99%

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Comparative Study of Bioactive Compounds in Different Varieties of Pears in Nepal

Koirala¹,

Shrestha²

2020

Nepal J Biotechnol

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Development and characterization of Kinnow wine with and without pulp using activated yeast

Jangra¹,

Verma²,

Charaya³

et al. 2019

Vegetos

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Preparation and Quality Analysis of Wine from Different Blends of Carrot-Beetroot and Carrot-Orange

Nehra

Jangra

Devi

et al. 2023

Biosci., Biotech. Res. Asia

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One of the most popular alcoholic beverages that offers several health benefits is wine. It includes both fruit and vegetable wine and sometimes their blends. These pure and coproducts of fruits and vegetables give surprising results when tried. Beetroot (Beta vulgaris L.) and carrot (Daucus carota L.) are high in betalain and carotene, both of which have medicinal and nutritional properties. Apart from beetroot and carrot, another important fruit is orange (Citrus sinensis). It is a notable fruit known for its nourishing and restorative attributes. The fruits and vegetables used in this study (beetroot, carrot, and orange) were cleaned, peeled, and crushed to extract the juice. The juice was then fermented by mixing with yeast (Saccharomyces cerevisiae) and other ingredients such as sugar. Once fermentation was complete, various methods are used for analysis of wine like residual sugar (RS), apparent fermentation degree (AFD), fermentative capacity (FC), fermentative velocity (VC), and attenuation, etc. The vegetable-fermented wine obtained was reddish to yellow in colour, had a titratable acidity of 1.0 ±0.02 g tartaric corrosive/100 mL, was dry (with just the right amount of piece sugar), and contained between 10 and 12% alcohol. There were no discernible variations in the wine's biological components. An organoleptic analysis of the vegetable natural product wine revealed that it was palatable and thought to be reasonable for health.

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Development of Orange (Citrus reticulate Blanco) Wine from Mixed Culture Fermentation

Cited by 3 publications

References 5 publications

Comparative Study of Bioactive Compounds in Different Varieties of Pears in Nepal

Comparative Study of Bioactive Compounds in Different Varieties of Pears in Nepal

Development and characterization of Kinnow wine with and without pulp using activated yeast

Preparation and Quality Analysis of Wine from Different Blends of Carrot-Beetroot and Carrot-Orange

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