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cider wine preparation using different yeast cultures

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Ritwik Bhattacharya
Ritwik Bhattacharya

‘Cider wine production using different yeast strains & comparing their efficiency, testing their antimicrobial activity towards E.coli’ fortification with honey for increasing vit b content and helping initial clarification. project author :Ritwik Bhatatcharya, MSc Food technology, BSc (hons)Microbiology. Done as part of Final smseter research project from Punjabi university , Patiala.wokring in QC(wine).Prodcution(FMCG), R&D. check website www.indobrews.com for more information, Email us at brewindo@gmail.com

EducationSelf ImprovementBusiness
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PREPARATION & PHYSICO-CHEMICAL ANALYSIS OF HONEY HARD CIDER USING PURE & MIXED CULTURES ( SACCHAROMYCES CEREVSIAE & SACCHAROMYCES UVARUM ) & ISOLATION OF INDIGENOUS MICROFLORA FROM APPLE JUICE PRESENTED TO THE FACULTY OF LIFE SCIENCES PUNJABI UNIVERSITY PATIALA
Project Details ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
Abstract ,[object Object]
INTRODUCTION ,[object Object],[object Object],[object Object]
[object Object],[object Object],[object Object]
INDIGENOUS MICROORGANISMS ,[object Object],[object Object],[object Object],[object Object]
Health benefits of apple juice & cider wine ,[object Object],[object Object],[object Object]
[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
OBJECTIVES ,[object Object],[object Object],[object Object],[object Object]
MATERIALS & INSTRUMENTS ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
SELECTION OF APPLES SURFACE STERILIZATION EXTRACTION OF JUICE CLARIFICATION (addition of honey) SULPHITING INITIAL TESTS FORTIFICATION FERMENTATION FILTERATION & PASTEURIZATION PURE CULTURE ISOLATION STAINING STREAKING PRESERVATION IN GLYCEROL BROTH CLARIFICATION / CENTRIFUGING CIDER CHECKING ANTIMICROBIAL ACTIVITY IN E . coli. FINAL ANALYSIS PURE CULTURE PROCUREMENT REVIVAL OF LYOPHILIZED CULTURE INOCULATION FLOWCHART
METHODOLOGY ,[object Object],[object Object],[object Object],[object Object]
[object Object],[object Object],[object Object],[object Object],[object Object]
SO 2 addition required in apple juice according to pH 150 3.5 - 3.8 100 3.3 - 3.5 75 3.0 - 3.3 Addition required (mg/l) pH
[object Object],[object Object],Culture revival Culture propagation Staining Culture inoculation
[object Object],[object Object],[object Object],[object Object]
 
[object Object],Fermentation by indigenous microflora Spreading Streaking Staining Preservation of culture in glycerol broth
[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],Preparation of nutrient agar plates Inoculation/ spreading Measurement of zone of inhibition
[object Object],Preparation of Standard stock ethanol solution Preparation of potassium dichromate solution Preparation of standard curve Sample of alcoholic products/cider ,[object Object],[object Object],[object Object],1 Dislike extremely 2 Dislike very much 3 Dislike moderately 4 Dislike slightly 5 Neither like nor dislike 6 Like slightly 7 Like moderately 8 Like very much 9 Like extremely Scores Quality
RESULTS & DISCUSSION ,[object Object],[object Object],4.5 ml 4.4 ml 4.2 ml small Shimla 3 3.5 ml 3.3 ml 3.2 ml large Kinnaur 2 2.4 ml 2.3 ml 2.4 ml large Kashmir 1 Observation 3 Observation 2 Observation 1 Juice content (per 10 ml) Size Type S. no
 
[object Object],10.5263 Total Invert sugar (%) 5.7142 Reducing sugar (%) 0.799 %( as malic acid) Acidity (%) 3.5 pH 22 o Brix TSS (°Brix) value Parameters
[object Object],[object Object],gummy Oval – spherical, in chains Fluroscent orange 2. gummy Oval, in chains White 1. Texture Microscopic morphology Colony colour S. No.
Plate 3: White, gummy Plate 4: Fluoroscent orange, gummy
[object Object],2.67 1 0.73 ANTIMICROBIAL EFFECT (diameter, zone of inhibition E . coli , cm) 8. 5.45 3.44 2.90  ETHANOL CONTENT % 7. 15 X 10 3 c.f.u./ml  7 X 10 4 c.f.u./ml  9 X 10 3 c.f.u./ml 3 X 10 4 c.f.u./ml 3 X 10 3 c.f.u./ml  10 X 10 4 c.f.u./ml  YEAST & MOULD (10 -2 dilution) (10 -3 dilution) 6. 2 X 10 3 c.f.u/ml  5 X 10 4 c.f.u./ml  8 X 10 3 c.f.u./ml 6 X 10 4 c.f.u./ml 1 X 10 3 c.f.u. /ml  0c.f.u/ml T.P.C (10 -2 dilution) (10 -3 dilution) 5. 0.188  0.1038 0.1316  ACIDITY (%) 4. 3.2 3.4 3.3 pH 3. 11.62 12.8 12.34 TOTAL SUGAR (%) 2. 13 16 14 TSS ( o Brix) 1. S. cerevsiae + S. uvarum Sacharomyces cerevsiae Sacharomyces uvarum CHARACTERESTICS Sl.No
 
Honey Hard Cider Samples (SU, A & SC) Sample code (Abbreviations) : SC- Sacharomyces cerevsiae (pure culture) SU- Sacharomyces uvarum (pure culture) A- Sacharomyces cerevsiae + Sacharomyces uvarum (mixed culture: 1:1)
[object Object],[object Object],OD standard curve 0.642 5.5 11 0.578 5.0 10 0.510 4.5 9 0.484 4.0 8 0.422 3.5 7 0.372 3.0 6 0.310 2.5 5 0.258 2.0 4 0.208 1.5 3 0.152 1.0 2 0.064 0.5 1 Optical density (600nm) Sample ethanol conc. (%) S. No.
 
OD of cider samples 5.45 0.636 A 3 2.9 0.360 SU 2 3.44 0.415 SC 1 Ethanol conc(%) Optical density (600nm) Sample name S. No.
[object Object],[object Object]
2.67 2.7 2.7 2.6 A 3 0.73 0.8 0.7 0.7 SU 2 1 1.1 0.9 1.0 SC 1 3 rd 2 nd 1 st Average (cm) Diameter of Zone of inhibition (cm) Sample name/code Sl.No.
Zone of inhibition by cider samples (SC, SU & A) on E.coli inoculated nutrient agar petriplates Plate 5: Zone of inhibition by SC & SU Plate 6: Zone of Inhibition by SC & A
SUMMARY & CONCLUSION ,[object Object],[object Object]
REFERENCES ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
[object Object],[object Object],[object Object]
[object Object],[object Object],[object Object],[object Object],THANKS
CHEERS TO ALL!!

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cider wine preparation using different yeast cultures

  • 1. PREPARATION & PHYSICO-CHEMICAL ANALYSIS OF HONEY HARD CIDER USING PURE & MIXED CULTURES ( SACCHAROMYCES CEREVSIAE & SACCHAROMYCES UVARUM ) & ISOLATION OF INDIGENOUS MICROFLORA FROM APPLE JUICE PRESENTED TO THE FACULTY OF LIFE SCIENCES PUNJABI UNIVERSITY PATIALA
  • 2.
  • 3.
  • 4.
  • 5.
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  • 9.
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  • 11. SELECTION OF APPLES SURFACE STERILIZATION EXTRACTION OF JUICE CLARIFICATION (addition of honey) SULPHITING INITIAL TESTS FORTIFICATION FERMENTATION FILTERATION & PASTEURIZATION PURE CULTURE ISOLATION STAINING STREAKING PRESERVATION IN GLYCEROL BROTH CLARIFICATION / CENTRIFUGING CIDER CHECKING ANTIMICROBIAL ACTIVITY IN E . coli. FINAL ANALYSIS PURE CULTURE PROCUREMENT REVIVAL OF LYOPHILIZED CULTURE INOCULATION FLOWCHART
  • 12.
  • 13.
  • 14. SO 2 addition required in apple juice according to pH 150 3.5 - 3.8 100 3.3 - 3.5 75 3.0 - 3.3 Addition required (mg/l) pH
  • 15.
  • 16.
  • 17.  
  • 18.
  • 19.
  • 20.
  • 21.
  • 22.  
  • 23.
  • 24.
  • 25. Plate 3: White, gummy Plate 4: Fluoroscent orange, gummy
  • 26.
  • 27.  
  • 28. Honey Hard Cider Samples (SU, A & SC) Sample code (Abbreviations) : SC- Sacharomyces cerevsiae (pure culture) SU- Sacharomyces uvarum (pure culture) A- Sacharomyces cerevsiae + Sacharomyces uvarum (mixed culture: 1:1)
  • 29.
  • 30.  
  • 31. OD of cider samples 5.45 0.636 A 3 2.9 0.360 SU 2 3.44 0.415 SC 1 Ethanol conc(%) Optical density (600nm) Sample name S. No.
  • 32.
  • 33. 2.67 2.7 2.7 2.6 A 3 0.73 0.8 0.7 0.7 SU 2 1 1.1 0.9 1.0 SC 1 3 rd 2 nd 1 st Average (cm) Diameter of Zone of inhibition (cm) Sample name/code Sl.No.
  • 34. Zone of inhibition by cider samples (SC, SU & A) on E.coli inoculated nutrient agar petriplates Plate 5: Zone of inhibition by SC & SU Plate 6: Zone of Inhibition by SC & A
  • 35.
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  • 39.