Non-Alcoholic, Naturally-Carbonated Beverage from Vitis Vinifera Using Saccharomyces Cerevisae Isolated from Cheese Whey
Heena Chilana, Sanju Arora, Robinka Khajuria and Loveleen Kaur
DOI : 10.3844/ojbsci.2015.185.190
OnLine Journal of Biological Sciences
Volume 15, Issue 3
In the present work a pure yeast culture was isolated from cheese whey and identified by 26S rDNA sequencing as Saccharomyces cerevisiae NRRL Y-12632. This yeast was used to produce low alcoholic self carbonated beverage from grape juice, grape: Kinnow juice (2:1) and grape: Pomegranate juice (2:1) under optimized conditions. The physicochemical properties of 3 days fermented grape: Pomegranate beverage (2:1) were pH 3.87, TSS 15°B, CO2 content 0.09 bar, acidity 0.24%, sugar-acid ratio 63.34% and alcohol 0.06% (v/v). The changes in the physicochemical properties recorded were pH 3.08, TSS 14.8°B, CO2 content 0.14 bar, acidity 0.35%, sugar-acid ratio 42.04% and alcohol 0.10% (v/v) after storage for 30 days at 4°C without adding any preservative. Among the four beverages, grape: Pomegranate beverage (2:1) was highly acceptable when compared on 9 point hedonic scale. Naturally produced CO2 was found to give tangy taste to the beverage along with antimicrobial properties. This technology can be a useful processing technology for perishable fruits and vegetables and can also help to overcome their seasonal overabundance.
© 2015 Heena Chilana, Sanju Arora, Robinka Khajuria and Loveleen Kaur. This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.