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