Studies on Wines and Fuel Alcohol Production
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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. 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 classi...
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.
