Volume : 3, Issue : 6, June - 2014

Production of Grape wine by the use of yeast, Saccharomycese cerevisiae

Aakriti Guleria

Abstract :

Present study was done for production of Grape Wine from yeast, Saccharomycese  cerevisiae.The production was done in Abhilashi Institute of Life Sciences. Fresh grapes  for wine production were taken from nearby shops.Rotten grapes were also taken for isolation of Saccharomycese  cerevisiae.Wine is traditionally an alcoholic beverage arising from the fermentation of fruit juice by the action of yeast.Wine was prepared from grape juice as a raw material and Saccharomycese  cerevisiae was isolated from rotten part of grapes under laboratory conditions.To study the fermentation process,sample was drawn after an interval of 5 days and microbiological and biochemical characterization was done.For microbial investigation,samples drawn after intervals of 5 days were grown on specific media by serial dilution technique.The microflora grown on specific media was identified by staining techniques.The predominant microorganism identified was yeast, Saccharomycese  cerevisiae.It increases gradually due to its tolerance power towards low pH ,high acidity and ethanol content.Biochemical analysis includes pH,total acidity,reducing sugar,ethanol content etc.In the investigation of biochemical aspects,it was concluded that the pH of sample was decreased whereas the titrable acidity of sample was increased during fermentation process.Wine was prepared after 21 days of fermentation.