Effect of fermentation parameters on physicochemical and sensory properties of Burans wine

Abstract

Burans is an evergreen tree that bears flowers with colors ranging from bright red to pink and are distributed throughout the world. The flowers of Burans exhibit many therapeutic, nutritional, and aromatic properties along with diverse health benefits. These characteristics of Burans can have a great impact on the quality of alcoholic wines and provide value addition to the Burans flowers as a fermented product, which is otherwise wasted. Thus, in this study, Burans flowers were used for the preparation of a new flavor of the wine to enhance the utility of this flower. Fermentation time (5, 8 and 11 days), temperature (30, 32 and 34 °C), pH (3.5, 4.0 and 4.50), and total soluble solids (TSS: 22, 24 and 26ºBx) were varied to identify the most suitable conditions for high-quality wine production. The titratable acidity, reducing sugar, pH, and TSS of Burans wine were analyzed after fermentation which ranged from 0.36 to 0.78%, 9.8 to 13.3%, 3.43 to 4.13, and 6.9 to 16.8ºBx, respectively. This study also provides a useful benchmark for the industrial production of Burans flower wine with a standard alcohol content of 14.1%.

Effect of Fermentation Conditions (Dilution Ratio, Medium pH, Total Soluble Solids, and Saccharomyces cerevisiae Yeast Ratio) on the Ability to Ferment Cider from Tamarillo (Solanum betaceum) Fruit

“…Furthermore, the fermentation process in juices with high TSS (26 °Brix) can impede the accessibility of nutrients due to the high concentration of dense solids. Previous studies on the fermentation processes of plum wine, mulberry wine, and apricot wine have reported similar results of increased sugar reduction when increasing TSS from 10 to 20 °Brix in this study [56,65]. A previous report has revealed that fungi utilize reducing sugars, such as glucose, as a primary source of nutrients during the fermentation process under anaerobic conditions [66].…”

“…This may be related to the inhibitory effect of higher acid medium on the consumption and metabolism of carbohydrates by yeast. A previous report on the Burans red wine fermentation process showed a slight increase in sugar reduction at higher pH levels [56]. Another report on the banana wine fermentation process also yielded similar results [57].…”

“…During the fermentation process, yeast utilize sugars as a nutrient source for their metabolic activities [56]. However, depending on the fermentation conditions, there can be variations in both the total sugar content and the content of reducing sugars.…”