Research Paper Slide Presentation...... Effect of fermentation conditions on yeast growth and volatile composition of wine produced from mango (Mangifera indica L.) fruit juice.

1. Welcome to my
presentation
FET 419
Presented by ,
Name: Saad Al-din Sifat
Reg. No: 2014337048
Dept. of FET

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

4. Presentation Outline
Introduction
Research Goal
Materials and Methods
Results and Discussion
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

7. Presentation Outline
Introduction
Research Goal
Materials and Methods
Results and Discussion
Conclusion

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)

9. Presentation Outline
Introduction
Research Goal
Materials and Methods
Results and Discussion
Conclusion

10. Materials and methods
Mango Puree/Juice
Fermentation
Yeast
Wine
(Reddy and Reddy, 2005a).
Centrifuge

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

14. Presentation Outline
Introduction
Research Goal
Materials and Methods
Results and Discussion
Conclusion

15. Results and discussion
• Effect of temperature
Fig.1 Effect of temperature on ester formation during
mango wine fermentation.

16. Results and
discussion(Contd.)
• Effect of pH
Fig. 2 Effect of pH on ethanol production from mango must by S.
cerevisiae CFTRI 101 at 25 ± 2 ◦C.

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.

18. Presentation Outline
Introduction
Research Goal
Materials and Methods
Results and Discussion
Conclusion

19. Conclusions
Fermentation
temperature
Optimum pH
Presence of dissolved O2
•Wine quality
•yeast
growth
•produces good quality
wines
•Increased ethanol
•Increased yeast biomass
SO2 Conc. • Has little effect
• High conc. decrease
yeast growth

20. For your kind
Attention….