Orange: Research analysis for wine study

Gupta, Nikhil; Trivedi, Soham; Gaudani, Hipal; Gupta, Mona; Patil, Prasad; Gupta, Girish Kumar; K, Vamsi Krishna

doi:10.9735/0975-2943.1.2.10-15

Cited by 4 publications

(5 citation statements)

References 35 publications

(36 reference statements)

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“…It also influences the level of acceptability of the alcoholic beverage among consumers [3]. During the fermentation of 'must' (sweet orange fruit juice using Saccharomyces cerevisiae for wine production, [6] reported that the alcohol content was 10.47% (v/v) at Day 14. This result is in agreement with the alcohol content of 10.87% (v/v) at Day 14 of the fermenting 'must' reported in this study.…”

Section: Discussionmentioning

confidence: 99%

“…In the last few years, efforts towards commercial exploitation of indigenous fruits and vegetables in Nigeria is on the increase [1][2][3]. Tropical citrus fruits as well as a wide diversity of other tropical fruits such as banana, jackfruit, pineapple, etc are potential substrates for production of tropical fruit wines [4][5][6][7]. Currently, tropical and subtropical countries account for the largest quantity of fruits produced worldwide [8].…”

Section: Introductionmentioning

confidence: 99%

“…Traditionally, grape is a fruit used to produce wine [9]. It is among the beverages regarded as the oldest in the history of man [6,10,11]. Globally, the acceptability of wine has spanned for many centuries [12].…”

Section: Introductionmentioning

confidence: 99%

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Comparative Analysis of Red Wine Produced from Hibiscus sabdariffa l. and Citrus sinensis Juice Using Saccharomyces cerevisiae Isolated from Palm Wine and Different Brands of Commercial Wine

Ire

2020

SAJRM

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Roselle (Hibiscus sabdariffa) grows abundantly in some parts of Nigeria and the plant has high nutritional value to all ages. Over the years, Nigeria has depended on imported wines to satisfy the demands for wine consumption by her citizens and this has placed huge economic burden on her economy. Hence, the need to exploit the commercial availability of Hibiscus sabdariffa for wine production. This study was aimed at comparative evaluation of red wine produced from Hibiscus sabdariffa L. and Citrus sinensis juice using Saccharomyces cerevisiae isolated from palm wine and brands of commercial wine. The Roselle calyx extract and sweet orange juice in the ratio of 3:1 was inoculated with the palm wine yeast and allowed to ferment for 14 days at 28±2°C. Physicochemical and microbiological parameters of the fermenting ‘must’ were monitored at intervals using standard methods. Culturable microorganisms was not detected in the ‘must’ at Day 0, but only yeast cells which have a mean count of 2.77 x 104 Cfu/ml and 2.25 x 104 Cfu/ml were present in the fermenting ‘must’ at Day 7 and 14, respectively. There were significant differences (p<0.05) among the parameters monitored in this study except pH and specific gravity (SG) of the fermenting ‘must’. The data obtained demonstrated that there was a decline in pH, reducing sugar, and SG of the fermenting ‘must’ which ranged from 3.8-3.5, 23-2.10 g/L and 1.08-1.00 oBrix % w/w, respectively. However, this study reported increase in alcohol content (0 - 10.87% v/v), titratable acidity (0.45 - 0.68 g/mL), and temperature (26.0 - 30.7°C) during the fermentation of the ‘must’. The wine produced had a bright red colour, pH of 3.5, alcohol content of 10.87% v/v, SG of 1.00 oBrix % w/w, and titratable acidity (TA) of 0.68%. The outcome of this study indicated that the wine produced is slightly more preferable than some commercialized brands of wine based on sensory scores. Since, the alcoholic beverage developed during fermentation process is in generally of acceptable quality as a good table wine thus, it can be concluded that our wine is a good product recommendable.

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Comparative Analysis of Red Wine Produced from Hibiscus sabdariffa l. and Citrus sinensis Juice Using Saccharomyces cerevisiae Isolated from Palm Wine and Different Brands of Commercial Wine

Ire

2020

SAJRM

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“…%Acidity = (0.0064×N of NaOH×Volume made up×B.R.×100) / (Volume of sample taken×weight of sample×1000) Ascorbic acid: Ascorbic acid (mg/100 ml) content was estimated by oxidation standard dye method (Ranganna, 1986). Juice yield: The percent yield of juice was calculated on the basis of weight of total weight of fruits (Nikhil et al, 2009). …”

Section: Total Soluble Solids (Tss)mentioning

confidence: 99%

Study of physico-chemical parameters of orange (Citrus reticulate Blanco) for the development of orange wine

Patharkar¹,

Shendge²,

Khapre³

2017

JANS

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Physico-chemical properties are an essential factor during processing and preservation of food. The retention and changes in physico-chemical properties depends upon the processing technique. In this work, physicochemical parameters of orange like vitamin C (ascorbic acid), pH, total soluble solids (TSS), % acidity, temperature and color were studied with all the optimized conditions of fermentations for the development of orange wine. The fermentation of the fruit juice was completed within 7 days period at temperature 27 o C, pH 4.5 and total soluble solids of 24 o Brix with an inoculum level of 10% (v/v). Thus, orange wine with ethanol content of 8.5% (v/v) was prepared from the orange variety 'Nagpur Santra' (Citrus Reticulata Blanco) in controlled physico-chemical parameters.

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“…The percent yield of juice was calculated on the basis of weight of total weight of fruits (Nikhil et al, 2009). …”

Section: Juice Yieldmentioning

confidence: 99%

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

Patharkar¹,

Kawadkar²,

Khapre³

2017

Int.J.Curr.Microbiol.App.Sci

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Orange: Research analysis for wine study

Cited by 4 publications

References 35 publications

Comparative Analysis of Red Wine Produced from Hibiscus sabdariffa l. and Citrus sinensis Juice Using Saccharomyces cerevisiae Isolated from Palm Wine and Different Brands of Commercial Wine

Comparative Analysis of Red Wine Produced from Hibiscus sabdariffa l. and Citrus sinensis Juice Using Saccharomyces cerevisiae Isolated from Palm Wine and Different Brands of Commercial Wine

Study of physico-chemical parameters of orange (Citrus reticulate Blanco) for the development of orange wine

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

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