Research Paper Slide Presentation......
Effect of fermentation conditions on yeast growth and volatile composition of wine produced from mango (Mangifera indica L.) fruit juice.
Similar to Effect of fermentation conditions on yeast growth and volatile composition of wine produced from mango (Mangifera indica L.) fruit juice (20)
2. Paper Presentation on,
Effect of fermentation conditions on yeast growth
and volatile composition of wine produced from
mango (Mangifera indica L.) fruit juice
Food and Bioproducts Processing (ISSN: 0960-3085)
Publication of the Institution of Chemical Engineers
L.V.A. Reddy a∗, O.V.S. Reddy b
a) Department of Microbiology, Yogi Vemana University, Kadapa, AP 516003, India
b) Department of Biochemistry, Sri Venkateswara University, Tirupati, AP 517502,
India
3. Presentation Outline
1 • Introduction
2 • Research Goal
3 • Materials and Methods
4 • Results and Discussion
5 • Conclusion
5. Introduction
Tropical fruits have been used as substrates for the
production of wines (Okunowo et al., 2005).
Mangoes with higher initial
concentration of
Beta-carotene are helpful as
cancer-preventing agents.
(Reddy and Reddy, 2005a).
6. Introduction(Contd.)
• Effect of fermentation conditions in wine production:
yeast growth,
duration,
fermentation
rate
and volatile
composition
Temp.
SO2
aeration
pH
8. Research Goal
This study is aimed to investigate the influence of
temperature, pH, SO2 and aeration on yeast growth
and on the wine quality.
(Reddy2011)
11. Determining yeast growth, duration, fermentation rate
and volatile composition during fermentation
Incubator
Temperature 20, 25
and 35 ◦C
pH values (3.5, 4, 5
and 6),
SO2(50-200ppm)
Aeration(with and
without for 20 days)
12. Analytical methods
• Shaffer
and Somogyi (1995) method
Reducing
sugar
concentration
• Gas chromatography
• Flame ionization detector
(Antony, 1984)
Ethanol and
other
metabolites
13. Analytical methods(Contd.)
• Weighing the dried yeast cells
after fermentationFinal cell
biomass
• methylene blue
staining technique (Postgate,
1967)
Cellular
viability
17. Results and
discussion(Contd.)
• Effect of SO2
Fig. 3 Effect of different concentrations of sulfur dioxide
on ethanol format during mango wine production by S.
cerevisiae CFTRI 101 at 25 ◦C and pH 4.5.