Analysis of physicochemical and sensory parameters of wine produced from Carica papaya

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dc.contributor.authorCholassery, Suhailen_US
dc.contributor.authorKrishna, Vidhuen_US
dc.contributor.authorSreethu, Veliparambil Sethurajen_US
dc.contributor.authorRehina, Shabnam Shajahanen_US
dc.contributor.authorRanganathan, Vandanaen_US
dc.contributor.authorLisha, Chanassery Dileepen_US
dc.contributor.authorKuzhunellil, Raghavanpillai Sabuen_US
dc.contributor.authorBhama, Ramachandran Rajeshen_US
dc.contributor.authorChandran, Ramachandran Pratapen_US
dc.date.accessioned2020-10-16T08:50:14Z
dc.date.available2020-10-16T08:50:14Z
dc.date.issued2019-09
dc.description.abstractWine is one of the most ancient beverages and it consists of a complex mixture of alcohol, sugars, aldehydes,tannins, pectins, vitamins, minerals, and organic acids formed by the action of Saccharomyces cerevisiae onfruit juices. Papaya (Carica papaya) is a common plant originally from South America and grown mainly inAsian and African countries. In the present study, C. papaya fruit pulp was used for the production of wineunder controlled fermentation using S. cerevisiae. The physicochemical parameters such as pH, yeast cellcount, specific gravity, carotenoid content, and alcohol content were observed during the study. The analysiswas done once every 5 days. Fourier Transform Infrared Spectroscopy analyses of wine and unfermented fruitjuice samples also were carried out. During fermentation, the pH was changed from 5.1 to 4.4. The initial valueof yeast cell count during the fermentation process was 8.5×106 cells/ml, later it attained the maximum valueof 9.53×106 cells per ml on the 5th day. It then gradually decreased to a final value of 2.92×106 cells/ml on the20th day. The specific gravity was initially 1.1573 and it decreased to 1.1483. Carotenoid content was 0.034mg/ml on the first day and it increased to 0.279 mg/ml. Alcohol content of papaya was found to be increasedduring the course of fermentation. It was estimated as 3.01% on the 5th day and it increased to 10.11% on the20th day. The overall point for the sensory analysis was 4.8.en_US
dc.identifier.affiliationsDepartment of Biotechnology and Research, K. V. M. College of Science and Technology, Cherthala, Indiaen_US
dc.identifier.affiliationsDepartment of Biotechnology and Research, K. V. M. College of Science and Technology, Cherthala, Indiaen_US
dc.identifier.affiliationsDepartment of Biotechnology and Research, K. V. M. College of Science and Technology, Cherthala, Indiaen_US
dc.identifier.affiliationsDepartment of Biotechnology and Research, K. V. M. College of Science and Technology, Cherthala, Indiaen_US
dc.identifier.affiliationsDepartment of Biotechnology and Research, K. V. M. College of Science and Technology, Cherthala, Indiaen_US
dc.identifier.affiliationsDepartment of Biotechnology and Research, K. V. M. College of Science and Technology, Cherthala, Indiaen_US
dc.identifier.affiliationsDepartment of Chemistry, Arba Minch University, Arba Minch, Ethiopiaen_US
dc.identifier.affiliationsDepartment of Biotechnology and Research, K. V. M. College of Science and Technology, Cherthala, Indiaen_US
dc.identifier.citationCholassery Suhail, Krishna Vidhu, Sreethu Veliparambil Sethuraj, Rehina Shabnam Shajahan, Ranganathan Vandana, Lisha Chanassery Dileep, Kuzhunellil Raghavanpillai Sabu, Bhama Ramachandran Rajesh, Chandran Ramachandran Pratap. Analysis of physicochemical and sensory parameters of wine produced from Carica papaya. Journal of Applied Biology & Biotechnology. 2019 Sep; 2019 Sep: 74-78en_US
dc.identifier.issn2455-7005
dc.identifier.issn2347-212X
dc.identifier.placeIndiaen_US
dc.identifier.urihttps://imsear.searo.who.int/handle/123456789/209846
dc.languageenen_US
dc.publisherOpen Science Publishers LLPen_US
dc.relation.issuenumber5en_US
dc.relation.volume7en_US
dc.source.urihttps://dx.doi.org//10.7324/JABB.2019.70512en_US
dc.subjectFermentationen_US
dc.subjectpapayaen_US
dc.subjectreducing sugaren_US
dc.subjectSaccharomyces cerevisiaeen_US
dc.subjectwineen_US
dc.titleAnalysis of physicochemical and sensory parameters of wine produced from Carica papayaen_US
dc.typeJournal Articleen_US
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