INVESTIGATIONAL ANALYSIS ON THE PRODUCTION OF WINE FROM JUICE OF CITRUS RETICULATE ORANGE SPECIES.

Fruit wines are very popular alcoholic beverages due to its unique flavour. The Saccharomyces cerevisiae which is also known as baker yeast was grown in YPD medium and use for the fermentation of Citrus reticulate orange. Samples of orange Juice were represented with respect to pH, titratable acidity, reducing sugars, pectin, and total soluble solids (0Brix). It was found that in the beginning the concentration of sugar in juice was approximately 10 0Brix and the pH was found 3.65. The orange juice was mixed with sucrose solution (1:1 v/v to adjust the sugar concentration 140Brix. Fermentation process was followed by distillation process, which had been done in copper alembic stills of 10 l capacity. It was found that there was a rapid decrease in the content of sugars and increase in the concentration of ethanol during the fermentation. The total content of sugar were observed 111.24 and 8.76 g/l in orange juice and wine, respectively. It was observed that initial concentration of glucose, sucrose and fructose was high in orange juice but as fermentation process proceeded it was reduced to 7.08, 0.35 and 1.33, respectively. Organic acids, ethanol, glycerol and carbohydrate were analysed by HPLC and presence of volatile compounds by GC method. Methanol concentration was in non-detectable quantity in wine samples. Ethyl acetate was detected as major ester in orange wine in concentration of 125 mg/l. This study will be helpful in selecting the proper yeast species, fruit species and also in improving of alcoholic yield by setting the suitable conditions during the fermentation and distillation process. [ABSTRACT FROM AUTHOR]