Meet Inspiring Speakers and Experts at our 3000+ Global Conferenceseries Events with over 1000+ Conferences, 1000+ Symposiums and 1000+ Workshops on Medical, Pharma, Engineering, Science, Technology and Business.

Explore and learn more about Conference Series Ltd: World’s leading Event Organizer

Back

S. Rajkumar Immanuel

S. Rajkumar Immanuel

The American College, India

Title: Production, Optimization and Characterization of Wine from Pineapple (Ananas comosus Linn.)

Biography

Dr. S. Rajkumar Immanuel has completed his PhD in Biotechnology at Anna University. He was the recipient of the Young Scientist Award conferred by Tamilnadu State Science & Technology. He had received the International visiting scholar fellowship from Oberlin College, Ohio, USA. He has published number of papers in reputed journals. He is the Director-in-charge of post graduate Environmental Science program and has been serving as an associate professor in botany.

Abstract

Wine is one of the functional fermented foods that have many health benefits. These include reduction in coronary heart disease, development of healthier blood vessels in elderly people, decreasing ovarian cancer risk in women and making the bones stronger. In the present study a total of 4 yeast stains were isolated from their ability to grow on 2 % glucose medium. To evaluate the fermentation efficiency of locally identified yeast strains, the must of Ananas comosus (Pineapple) juice was inoculated separately with Saccharomyces cerevisiae isolate I and Saccharomyces cerevisiae isolate II. The physicochemical parameters and the efficiency of these two strains were tested for their sugar content, pH, titratable acidity and alcohol content. The result revealed that as sugar content decreases, alcohol content increases ; as pH decreases, acid content increases and the pH values ranges from 3.42 and 3.72 respectively which fall in the agreeable limit. Saccharomyces cerevisae isolate I and Saccharomyces cerevisae isolate II showed alcohol content in the final day of fermentation to 12 and 14% (v/v) respectively. The mixed cultures of Saccharomyces cerevisae isolate I and II produced the highest alcohol content to 16.0% (v/v) in the final day of fermentation.The wine made from these yeast strains resembled the commercial wine in terms of its composition, taste and aroma. The wine also showed a good antioxidant activity.

Speaker Presentations

Speaker PDFs

Speaker PPTs Click Here