cider wine preparation using honey and different yeast cultures (Saccharomyces cerevisiae and Saccharomyces uvarum), testing their efficiency based on alcohol production, in single and mixed cultures, fortification by honey to increase vit b content as well help in initial calrification, and testing antimicrobial character of cider types on E.coli
cider wine preparation using different yeast cultures
1. 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
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11. 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
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14. 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
31. 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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33. 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.
34. 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
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