Production of Homemade Wine from Sweet Potato (Ipomoea batatas) and A Comparative Study of Them over Commercial Wine

Autor/innen

  • S. Priya S.Priya, Assistant Professor, PG Department of Biotechnology, S.T.E.T. Women’s College, Mannargudi
  • R. Kavyapraba

Abstract

Wine can act as a nutrient supplement for seasonal fruits and vegetables throughout the year. Fermentation is carried out with Saccharomyces cerevisiae commonly known as bakers yeast. Daily monitoring was done to study the composition and characteristics of the wine. During the fermentation period both the wines were analyzed for pH, titrable acidity, specific gravity, alcohol and total sugar on a daily basis. The  comparison  of  final  analysis  of  homemade  wine  with commercial  wine  was  conducted  and  can be  concluded  that  the pH, specific gravity, alcohol content of  commercial wine  was  higher then  the home made  wine. It also observed that total bacterial count, yeast count, sugar and titrable acidity was lower respectively.  Keywords: Sweet potato, Wine, Fermentation, Alcohol, Saccharomyces cerevisiaeCite this Article Priya S, Kavyapraba R.  Production of Homemade Wine from Sweet Potato (Ipomoea batatas) and A Comparative Study of Them over Commercial Wine, Research & Reviews: A Journal of Microbiology and Virology, 2015; 5(2): 29–32p.

Autor/innen-Biografie

  • S. Priya, S.Priya, Assistant Professor, PG Department of Biotechnology, S.T.E.T. Women’s College, Mannargudi
    Assistant Professor,PG Department of Biotechnology

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Veröffentlicht

2015-06-25

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Bd. 5 Nr. 2 (2015)

Rubrik

Research Articles

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