Vol. 10, Issue 4 (2021)

Author(s):
Jagadeesh U, Narayanaswamy B and Suvarna VC

Abstract:
An investigation on “Microbial processing of coconut water for the development of coconut wine” was carried out at the Department of Agricultural Microbiology during 2018-19. Different isolates of yeast (BRYI-1, BRYI-2, JKYI and PIYI) were isolated from different fruit sources and were identified as Saccharomyces sp. Different fermentation factors (Sugar concentration, inoculum level and fermentation period) were optimized for the preparation of coconut wine using reference yeast (Saccharomyces cerevisiae MTCC 171) and coconut water. The results revealed that the sugar concentration of 9 %, inoculum level of 10 % and fermentation period of 8 days were found to be optimum for preparation of coconut wine. Different yeast isolates (BRYI-1, BRYI-2, JKYI and PIYI) were evaluated for their fermentation efficiency and quality improvement of coconut wine. The results revealed that the yeast isolate BRYI-1 found to be more efficient in alcohol production (11.25%), reduction in pH (3.62), TSS (4.7), with optimum titrable acidity (0.59 %) and with an overall acceptability of 17.10/20 followed by reference yeast which was found to be more efficient in alcohol production and with an overall acceptability of 16.40/20.