Production, Optimization and Characterization of wine from Papaya using Saccharomyces cerevisiae

Wine, an alcoholic beverage is prepared by different fruit juices with appropriate processing and additions (Amerine and Singleton, 1968). The conventional process of wine making involves the fermentation of grape juice. However, there are numerous reports available on wine preparation from other fruits such as apple, plum, apricot, pomegranate, strawberry, kinnow, guava, jamun, sapota, litchi, etc (Sandhu and Joshi, 1995; Joshi et al., 1991; Joshi and Sharma, 1994; Adsule and Kadam, 1995; Joshi et al., 2005; Joshi et al., 1997; Bardiya et al., 1974; Shukla et al., 1991; Gautam and Chundawat, 1998; Zeng et al., 2008). A large quantity of wines are produced and consumed all over the world (Amerine et al., 1980). Traditionally, the fruit juice was fermented by wild yeast. However, with the developments in the field of fermentation, different strains of Saccharomyces cerevisiae and various fruits juices have been explored for wine production. The utilization of papaya juice for the preparation of wine can solve the problems of market surplus and related spoilage, apart from the development of a new variety of wine. Keeping this in view the present investigation was carried out for the optimization of process parameters for Carica papaya (pawpaw) is one of the fruits commonly used as food and medicine. It is eaten as fresh fruit or processed into deserts. It is a sugar crop with soluble saccharide in the form of glucose, fructose and sucrose. The fermentation of this juice to wine can be attractive alternative to explore its potential in alcohol beverage industry. The present investigation was carried to find out the optimal conditions for the efficient conversion of papaya juice into wine using Saccharomyces cerevisiae. The optimum process conditions for this fermentation process were 24oBrix Total Soluble Solids, 26oC temperature, 5ml of pectinase enzyme, 10% inoculum, and pH 4.5. Corresponding to these optimum conditions, the predicted value of ethanol production was found to be 11-12%, which was experimentally verified. International Journal of Current Microbiology and Applied Sciences ISSN: 2319-7706 Special Issue-3 (February-2016) pp. 1-7 Journal homepage: http://www.ijcmas.com