cider wine preparation using different yeast cultures

PREPARATION & PHYSICO-CHEMICAL ANALYSIS OF HONEY HARD CIDER USING PURE & MIXED CULTURES ( SACCHAROMYCES CEREVSIAE & SACCHAROMYCES UVARUM ) & ISOLATION OF INDIGENOUS MICROFLORA FROM APPLE JUICE PRESENTED TO THE FACULTY OF LIFE SCIENCES PUNJABI UNIVERSITY PATIALA

Project Details ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]

INTRODUCTION ,[object Object],[object Object],[object Object]

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INDIGENOUS MICROORGANISMS ,[object Object],[object Object],[object Object],[object Object]

Health benefits of apple juice & cider wine ,[object Object],[object Object],[object Object]

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OBJECTIVES ,[object Object],[object Object],[object Object],[object Object]

MATERIALS & INSTRUMENTS ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]

SELECTION OF APPLES SURFACE STERILIZATION EXTRACTION OF JUICE CLARIFICATION (addition of honey) SULPHITING INITIAL TESTS FORTIFICATION FERMENTATION FILTERATION & PASTEURIZATION PURE CULTURE ISOLATION STAINING STREAKING PRESERVATION IN GLYCEROL BROTH CLARIFICATION / CENTRIFUGING CIDER CHECKING ANTIMICROBIAL ACTIVITY IN E . coli. FINAL ANALYSIS PURE CULTURE PROCUREMENT REVIVAL OF LYOPHILIZED CULTURE INOCULATION FLOWCHART

METHODOLOGY ,[object Object],[object Object],[object Object],[object Object]

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SO 2 addition required in apple juice according to pH 150 3.5 - 3.8 100 3.3 - 3.5 75 3.0 - 3.3 Addition required (mg/l) pH

[object Object],[object Object],Culture revival Culture propagation Staining Culture inoculation

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[object Object],Fermentation by indigenous microflora Spreading Streaking Staining Preservation of culture in glycerol broth

[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],Preparation of nutrient agar plates Inoculation/ spreading Measurement of zone of inhibition

[object Object],Preparation of Standard stock ethanol solution Preparation of potassium dichromate solution Preparation of standard curve Sample of alcoholic products/cider ,[object Object],[object Object],[object Object],1 Dislike extremely 2 Dislike very much 3 Dislike moderately 4 Dislike slightly 5 Neither like nor dislike 6 Like slightly 7 Like moderately 8 Like very much 9 Like extremely Scores Quality

RESULTS & DISCUSSION ,[object Object],[object Object],4.5 ml 4.4 ml 4.2 ml small Shimla 3 3.5 ml 3.3 ml 3.2 ml large Kinnaur 2 2.4 ml 2.3 ml 2.4 ml large Kashmir 1 Observation 3 Observation 2 Observation 1 Juice content (per 10 ml) Size Type S. no

[object Object],10.5263 Total Invert sugar (%) 5.7142 Reducing sugar (%) 0.799 %( as malic acid) Acidity (%) 3.5 pH 22 o Brix TSS (°Brix) value Parameters

[object Object],[object Object],gummy Oval – spherical, in chains Fluroscent orange 2. gummy Oval, in chains White 1. Texture Microscopic morphology Colony colour S. No.

Plate 3: White, gummy Plate 4: Fluoroscent orange, gummy

[object Object],2.67 1 0.73 ANTIMICROBIAL EFFECT (diameter, zone of inhibition E . coli , cm) 8. 5.45 3.44 2.90 ETHANOL CONTENT % 7. 15 X 10 3 c.f.u./ml 7 X 10 4 c.f.u./ml 9 X 10 3 c.f.u./ml 3 X 10 4 c.f.u./ml 3 X 10 3 c.f.u./ml 10 X 10 4 c.f.u./ml YEAST & MOULD (10 -2 dilution) (10 -3 dilution) 6. 2 X 10 3 c.f.u/ml 5 X 10 4 c.f.u./ml 8 X 10 3 c.f.u./ml 6 X 10 4 c.f.u./ml 1 X 10 3 c.f.u. /ml 0c.f.u/ml T.P.C (10 -2 dilution) (10 -3 dilution) 5. 0.188 0.1038 0.1316 ACIDITY (%) 4. 3.2 3.4 3.3 pH 3. 11.62 12.8 12.34 TOTAL SUGAR (%) 2. 13 16 14 TSS ( o Brix) 1. S. cerevsiae + S. uvarum Sacharomyces cerevsiae Sacharomyces uvarum CHARACTERESTICS Sl.No

Honey Hard Cider Samples (SU, A & SC) Sample code (Abbreviations) : SC- Sacharomyces cerevsiae (pure culture) SU- Sacharomyces uvarum (pure culture) A- Sacharomyces cerevsiae + Sacharomyces uvarum (mixed culture: 1:1)

[object Object],[object Object],OD standard curve 0.642 5.5 11 0.578 5.0 10 0.510 4.5 9 0.484 4.0 8 0.422 3.5 7 0.372 3.0 6 0.310 2.5 5 0.258 2.0 4 0.208 1.5 3 0.152 1.0 2 0.064 0.5 1 Optical density (600nm) Sample ethanol conc. (%) S. No.

OD of cider samples 5.45 0.636 A 3 2.9 0.360 SU 2 3.44 0.415 SC 1 Ethanol conc(%) Optical density (600nm) Sample name S. No.

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2.67 2.7 2.7 2.6 A 3 0.73 0.8 0.7 0.7 SU 2 1 1.1 0.9 1.0 SC 1 3 rd 2 nd 1 st Average (cm) Diameter of Zone of inhibition (cm) Sample name/code Sl.No.

Zone of inhibition by cider samples (SC, SU & A) on E.coli inoculated nutrient agar petriplates Plate 5: Zone of inhibition by SC & SU Plate 6: Zone of Inhibition by SC & A

SUMMARY & CONCLUSION ,[object Object],[object Object]

REFERENCES ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]

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[object Object],[object Object],[object Object],[object Object],THANKS

cider wine preparation using different yeast cultures

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cider wine preparation using different yeast cultures