Asian Journal of Microbiology, Biotechnology & Environmental Sciences Paper

Vol 19, Issue 2, 2017; Page No.(425-431)

PRODUCTION AND PHYSICOCHEMICAL CHARACTERIZATION OF WINE FROM BANANA (MUSA ACUMINATA)

PRADIP D. SATAV AND ARCHANA S. PETHE

Abstract

Wine was produced using grand naine variety of banana (Musa acuminata). The must was prepared from banana pulp by using water, pectinase (0.0125 %) and sucrose. The must produced had, pH 3.31, titratable acidity (% tartaric acid) 0.28, °Brix 21.0, and reducing sugar (mg/mL) 142.80. Fermentation of both pasteurized and non-pasteurized banana must was carried out by using Baker’s yeast (Saccharomyces cerevisiae). After fermentation, physicochemical and volatile acid analyses of wines were performed. Volatile acid analysis was performed by using gas chromatographic method. The results showed that banana wines from non-pasteurized and pasteurized must respectively had °Brix (5.5 and 6.67), titratable acidity (0.65 and 0.63 %), alcohol (5.94 and 6.43 %) and same pH (3.07). pH and specific gravity were decreased after fermentation process. Total concentrations of determined volatile acids were around two fold higher in wine from non-pasteurized must than pasteurized must. Pasteurization of must gives wine with slightly high % of alcohol and low concentration of volatile acids.

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