Standardization of Pomegranate Wine Production by Using Commercial Strains of Yeasts
Pomegranate fruit (punica granatum L.) is one of the most powerful, nutrient dense foods for overall good health. The characteristics of cultivars(such as, ganesha and bhagwa) of pomegranate has significant impact on the quality of wines .The effect of using mixed cultures of non-Saccharomyces and Saccharomyces cerevisiae yeasts in the physicochemical and
Sensory qualities of the wines were analysed in this study. Based on growth curves, sugar consumption and glycerol production in pomegranate juice, Candida stellate 3433 was selected. This yeast was subsequently used in combination with S. cerevisiae var. ellipsoideus in pomegranate juice. A monoculture of S. cerevisiae was used as control. The wines fermented with mixed cultures had lower volatile acidity and ethanol concentration than the control. These characteristics positively influenced the sensory qualities of the wines produced with mixed cultures; the pomegranate juice fermentation was carried out by combination of free saccharomyces cerevisiae and immobilisation of candida stellate. It shows positive influence on final quality of wines
Index Terms- Cultivar, co-fermentation, pomegranate, wines, two different strains of yeasts.