Food Technology, Tamil Nadu Veterinary and Animal Sciences University College of food and Dairy Technology, Koduveli, Chennai
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A lab scale autoclavable fermenter was developed with working capacity of 3L out of the total volume of 4 L for the production of red wine from local variety of grapes and evaluated in the developed fermenter by changing the temperature and speed of the agitator to study the favorable conditions for fermentation. The temperature ranges of 28, 30 and 32°C and the agitator speed of 0, 100 and 200 rpm were set to evaluate the developed fermenter in terms of alcohol recovery in per cent. Fermentation initiated with brewer’s yeast of 2% at the fermentation temperature of 28°C resulted in the maximum yield of 12.4 per cent alcohol from the grape must in the developed fermenter. Fermentation at 30 and 32°C were yielded comparatively low, lost some colour and stuck fermentation results. It was also produced raisin like falvour instead of wine fruity flavor. Variations in the agitator speed at the fermentation temperature of 28°C did not show any significant effect on the alcohol recovery. Hence, it was decided to conduct fermentation at 28°C without any agitation in the fermenter.
Keywords: Lab scale autoclavable fermenter, grape wine, alcohol recovery, temperature, (RPM) roatation per minute.
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