Studies on Wines and Fuel Alcohol Production

ebook

By Nandita Gupta

cover image of Studies on Wines and Fuel Alcohol Production

Sign up to save your library

With an OverDrive account, you can save your favorite libraries for at-a-glance information about availability. Find out more about OverDrive accounts.

   Not today

Find this title in Libby, the library reading app by OverDrive.

Download Libby on the App Store Download Libby on Google Play

Search for a digital library with this title

Title found at these libraries:

Library Name Distance
Loading...

THESIS

Submitted to the Punjab Agricultural University in partial fulfillment of the requirements for the degree of

MASTER OF SCIENCE IN MICROBIOLOGY.


ABSTRACT

Substandard 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.

Studies on Wines and Fuel Alcohol Production