• KARALE PARMESHWAR DEORAM

Alcohol, acetic and lactic acid fermentations are important techniques for production fermented product in fermentation Industries. The alcohol fermentation is widely employed for the preparation of beverages, in which alcohol is major constituent. Fruit wines are without distilled alcoholic beverages usually made from grapes or other fruits which are nutritive, tastier and mild stimulants. Fruit based fermented and without distilled wine contains most of nutrients present in the original fruit juice. Indian jujube (Ziziphus mauritiana Lamk.), belongs to the Family Rhamnaceae, Order Rhamnales, is a native fruit of India, it is the deciduous fruit tree that blooms in early summer, ripens in autumn and grows in the temperate and sub-tropical area, especially the drier parts of India. The study was conducted for the production of fruit wine from the jujube fruit through the fermentation process by using Saccharomyces cerevisiae in anaerobic conditions. The alcoholic fermentation liberating ethanol and CO2. The production of jujube wine from 0.5 kg jujube fruits gives 800 ml contain that having 10 to 12 percent ethanol or white wine in pure form. The pH value of prepared sample and their comparison with standard ethanol has closer enough value of the pH i.e. 3.2 to 3.8. The quality production of ethanol is affected by water and impurities during production of jujube white wine from berry fruit of jujube. By analysis of produced wine, we reported the purity, alcohol percentage and different compound compositions.

fermentation, Jujube wine, beverages, Saccharomyces cerevisiae etc.

"Production of Jujube Wine Fermented by Saccharomyces cerevisiae", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.11, Issue 11, page no.c759-c762, November-2024, Available :http://www.jetir.org/papers/JETIR2411301.pdf

"Production of Jujube Wine Fermented by Saccharomyces cerevisiae", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.11, Issue 11, page no. ppc759-c762, November-2024, Available at : http://www.jetir.org/papers/JETIR2411301.pdf