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Studies on Wines and Fuel Alcohol Production

Studies on Wines and Fuel Alcohol Production

Nandita Gupta

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Editorial:
Devotees of Sri Sri Ravi Shankar Ashram
Año de edición:
2022
Materia
Medicina preclínica: ciencias básicas
ISBN:
9789395766401
22,53 €
IVA incluido
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THESIS Submitted to the Punjab Agricultural University in partial fulfillment of the requirements for the degree of MASTER OF SCIENCE IN MICROBIOLOGY.ABSTRACTSubstandard and waste mango (Mangifera indica) variety Dussehri was utilized for ethanol fermentation by Saccharomyces Cerevisiae var. ellipsoideus strain montrachet (@ 15% v/v).Ethanol 9.0% v/v was produced from the substrate with initial TSS of 20.0° B (pH 5.0). The optimum fermentation period was 96 hours at 30° C. Potassium metabisulphite (KMS @ 50 ppm) prevented contamination.Chemical analysis and sensory evaluation have classified the mango wine as of commercially outstanding quality. Aqueous ethanol was dehydrated with Calcium chloride (@18 gm/100 ml) yielding 99.5% ethyl alcohol which can be used as liquid fuel.

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