Study of physico-chemical parameters of orange (Citrus reticulate Blanco) for the development of orange wine
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Abstract
Physico-chemical properties are an essential factor during processing and preservation of food. The retention and changes in physico-chemical properties depends upon the processing technique. In this work, physicochemical parameters of orange like vitamin C (ascorbic acid), pH, total soluble solids (TSS), % acidity, temperature and color were studied with all the optimized conditions of fermentations for the development of orange wine. The fermentation of the fruit juice was completed within 7 days period at temperature 27oC, pH 4.5 and total soluble solids of 24oBrix with an inoculum level of 10% (v/v). Thus, orange wine with ethanol content of 8.5% (v/v) was prepared from the orange variety ‘Nagpur Santra’ (Citrus Reticulata Blanco) in controlled physico-chemical parameters.
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Alcoholic fermentation, Orange juice, Physico-chemical parameters, Saccharomyces cerevisiae, Wine
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