Subscribe Now Subscribe Today
Science Alert
 
Blue
   
Curve Top
Research Journal of Microbiology
  Year: 2010 | Volume: 5 | Issue: 11 | Page No.: 1093-1099
 
Facebook Twitter Digg Reddit Linkedin StumbleUpon E-mail

Fermentation and Characterization of Apricot and Raisin Wine by Saccharomyces cerevisiae NCIM 3282

R.K. Bapat, S.B. Jadhav and J.S. Ghosh

Abstract:
Dried apricot or dried Prunus armeniaca as well as raisins or Vicis vinifera are very rich in nutrients. These contain vitamin A, lycopene, β-carotene, polyphenols like resveratrol like other antioxidants which quenches free radical damage to cells and tissues. β-carotene helps protect LDL cholesterol from oxidation thus prevent related heart disease. Dietary resveratrol modulate the metabolism of lipids, inhibit oxidation of low-density lipoproteins and aggregation of platelets. Keeping in mind the above mentioned advantages of these fruits, it was decided to provide the same in the form of wine, which is the primary aim of this study, where the small quantity of alcohol helps in absorption of these antioxidants, yet do not have the disadvantages like intake of high dietary fibers associated with the fruits. The wine from such fruit was prepared by using yeast Saccharomyces cerevisiae NCIM 3282, after 28 days of incubation there were 6% and 4 % alcohol, respectively. Further analysis was also carried out on HPLC and GCMS revealed that the wines were free from harmful substances like amylalcohol but had the antioxidants present in the fruits.
PDF Fulltext XML References Citation Report Citation
 RELATED ARTICLES:
  •    Classification-based Data Mining Approach for Quality Control in Wine Production
How to cite this article:

R.K. Bapat, S.B. Jadhav and J.S. Ghosh, 2010. Fermentation and Characterization of Apricot and Raisin Wine by Saccharomyces cerevisiae NCIM 3282. Research Journal of Microbiology, 5: 1093-1099.

URL: https://scialert.net/abstract/?doi=jm.2010.1093.1099

COMMENT ON THIS PAPER
 
 
 

 

 
 
 
 
Curve Bottom