Production of Bayberry (Myrica Nagi) Wine using Baker Yeast
Abstract
Bayberry have very less shelf life up to 3 days under ambient condition. Fortunately, presence of good amount of sugar makes desirable for substrate for wine production. Novelty of this work is to find the suitability of bayberries for wine production using yeast strain Saccharomyces cerevisiae. Juice was extracted from bayberries and analysed for TSS, titrable acidity, pH and alcoholic content and sensory evaluation, it was done at every 2 month intervals till 8th month’stenure. Further juice was adjusted by adding sugar syrup (5g) for initial 30, 60 and 90 days. Roasted wheat granules were added to ameliorate flavour. Sample was stored for the fermentation at 24± 20 C. Results have shown that pH was decreased as storage time progressed, initial pH was 3.18 and end pH was 2.40. Titrable acidity showed increased to certain point (2.74% - 3%) than slightly abated to 2.88%. TSS was reduced from 19.30 Brix to 17.10 Brix was recorded. Alcoholic content showed increase from 6.46% to 9.03%. The study have shown that acceptable and better wine can be produced from bayberry (myrica nagi) using saccharomyces cerevisiae.
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Introduction
Bayberry also known as boxberry and belongs to the family Myricaceae. It contain good amount of medicinal properties, phytochemicals such as polyphenols, carotenoids and vitamin C (Steinmetz and Potter et al, 1996). Of these phytochemicals, polyphenols are largely recognized as anti-inflammatory, antiviral, antimicrobial and antioxidant agents (Narayana et al, 2001). It contains 80.60 percent moisture, TSS of about 19.50 % and 12.6 % total sugars. Also, 0.97 percent protein (Parmar and Kaushal, 1982), Seal (2011) has reported crude fibre content as 7.53 ± 0.22 percent in Myrica nagi fruits and also, very high amount of carbohydrates found was 76.33 ± 0.26 percent.
Wine is an alcoholic beverage produced from manifold fruit juices through fermentation action of microorganisms either spontaneous or seeding with a particular strain mainly of yeast species to adopt a particular quality of wine. Wine is resulted of anaerobic fermentation by yeast in which the sugars are converted to alcohol and carbon dioxide. (Zoeklein et al, 1995). It is most salient high value added products from fruits.
Commercially produced wines are commonly made from fermented grapes; current research would not using any chemicals or sugars despite different species of yeast to the crushed grapes. Yeast has the ability of changing fruit sugars into alcohol compounds. Wins can be produced from different types of fruits such as mango, pineapple, berries, grapes, Paw-Paw etc., wine name is given same as it is produced from particular fruit name or mixed fruits (Robinson, 2006).
Studies conducted in 2015 has showed that the global wine production has crossed 28 billion litres. Indian wine market has been flourishing from the past decade. The market size was about Rs. 3 billion in 2008 and by 2015 it had already reached Rs. 6 billion (Satish et al, 2018). There merely less literatures are available for production of wine from bayberries. Therefore, the novelty of this experiment is to study was to optimize of the fermentation parameter also, effect of change in physicochemical parameters such as TSS, titrable acidity, alcoholic content, Sensory analysis such as aroma, taste and colour.
Conclusion
Bayberries contains good amount of sugar for production of wine. Our current research focused on production of good quality wine using yeast strain Saccharomyces cerevisiae. Ultimately 9.03% alcohol has produced in 8th month tenure. Also, broken wheat granules adds good acceptable flavour.
