Production and sensory analysis of Wine from Banana » książka
Production and sensory analysis of Wine from Banana
ISBN-13: 9783659614774 / Angielski / Miękka / 2014 / 60 str.
Learn newly uncovered secrets about Wine production from Banana. Though India produces 20% of the world supply of banana, more than 50% of the fruit is wasted due to poor post-harvest practices. There are very few reports on the production of wine from banana pulp. Hence, the present study was undertaken to determine the feasibility of conversion of banana pulp into banana wine. Among the five locally popular varieties of banana (Karpuravalli, Nendran, Yellaki, Poovan and Rasthali), the best variety was selected for fermentation. The initial pasteurization temperature was optimized and inoculated with a Saccharomyces strain isolated from a brewery lee. The Brix content of the juice was ameliorated to 19O Brix before start of fermentation. Fermentation was stopped when the sugar and alcohol content remained constant without further reduction. Sensory analysis of the wine showed that it had a pleasant aroma and rounded taste. The book should help shed some light on this new and exciting method of wine production, and should be useful to anyone who is interested in wine production, particularly students and professors in research and development.
Learn newly uncovered secrets about Wine production from Banana. Though India produces 20% of the world supply of banana, more than 50% of the fruit is wasted due to poor post-harvest practices. There are very few reports on the production of wine from banana pulp. Hence, the present study was undertaken to determine the feasibility of conversion of banana pulp into banana wine. Among the five locally popular varieties of banana (Karpuravalli, Nendran, Yellaki, Poovan and Rasthali), the best variety was selected for fermentation. The initial pasteurization temperature was optimized and inoculated with a Saccharomyces strain isolated from a brewery lee. The Brix content of the juice was ameliorated to 19O Brix before start of fermentation. Fermentation was stopped when the sugar and alcohol content remained constant without further reduction. Sensory analysis of the wine showed that it had a pleasant aroma and rounded taste. The book should help shed some light on this new and exciting method of wine production, and should be useful to anyone who is interested in wine production, particularly students and professors in research and development.
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