Influence of enzyme, sodium benzoate and yeast immobilization on fermentation of plum must by schizosaccharomyces pombe yeast

Acta Horticulturae

Volumn 696, Issue , 2005, Pages 533-540

  Bhardwaj, J C ^a   Joshi, V K ^b   Lal Kaushal, B B ^b  

^a KRISHI VIGYAN KENDRA   (India)

^b DR Y S PARMAR UNIVERSITY OF HORTICULTURE AND FORESTRY   (India)

Author keywords

Enzyme; Plum; Sodium benzoate

Indexed keywords

EID: 70349999530     PISSN: 05677572     EISSN: None     Source Type: Book Series    
DOI: 10.17660/ActaHortic.2005.696.94     Document Type: Conference Paper

References (17)

1. AOAC, 1980. Official Methods of Analysis of the Association of Official Analytical Chemists. Benjamin Franklin Station, Washington, D.C. 1018 p.
2. Bhutani, V.P. and Joshi, V.K. 1995. Plums. p. 243-296. In: D.K.Salunkhe and S.S. Kadam (eds.). Handbook of Fruit Science and Technology, Cultivation, Storage and Processing. M/s Marcel Dekker, USA.
3. Caputi, A. Jr., Ueda, M. and Brown, J. 1968. Spectrophotometric determination of ethanol in wine. Am. J. Enol. Vitic. 19:160-165.
4. Dharmadhikari, M.R. and Wilker, K.L. 1998. Deacidification of high malate must with Schizosaccharomyces pombe. Am. J. Enol.Vitic. 49: 408-411.
5. Fumi, M.D., Bufo, M. and Colombi, M.G. 1989. Bulk sparkling wine production by external encapsulated yeast bioreactor. Biotechnol. Lett. 11:821-824.
6. Gallander, J.F. 1977. Deacidification of Eastern Table Wines with Schizosaccharomyces pombe. Am. J. Enol. Vitic. 28:65-68.
7. Joshi, V.K. 1995. Fruit Wines. Directorate of Extension Education, Dr YS Parmar Univ. of Horticulture and Forestry, Nauni-Solan, H.P., India, 151 p.
8. Joshi, V.K., Sandhu, D.K. and Thakur, N.S. 1999. Fruit based alcoholic beverages in biotechnology, pp. 647-744. In: V.K.Joshi and A.Pandey (eds.). Food Fermentation Microbiology, Biochemistry and Technology, Vol. II, Educational Publishers & Distributors, New Delhi.
9. Joshi, V.K., Sharma, P.C. and Attri, B.L. 1991. A note on deacidification activity of Schizosaccharomyces pombe. J. Appl. Bacteriol. 70:385.
10. Joshi, V.K. and Sharma, S.K. 1995. Comparative fermentation behaviour of physicochemical and sensory characteristics wine as affected by types of preservatives, Chemie Microbiologie Der Labensmittel 17:45-53.
11. Rankine, B.C. 1966. Decomposition of L-malic acid by wine yeasts. J. Sci. Food Agric. 17: 812-816.
12. Shalski, C. and Sistrunk, W.A. 1973. Factors influencing colour degradation in concord grape juice. J. Food Sci. 38:1060-1062.
13. Snow, R.G. and Gallander, J.F. 1979. Deacidification of white table wine through partial fermentation with Schizosaccharomyces pombe. Am. J. Enol. Vitic. 30: 45-48.
14. Vyas, K.K. and Joshi, V.K. 1988. Deacidification activity of Schizosaccharomyces pombe in plum must. J. Food Sci. Technol. 25:306.
15. Yang, H.Y. 1973. Deacidification of grape musts with Schizosaccharomyces pombe. Am. J. Enol. Vitic. 24: 1-4.
16. Yokotsuka, K., Yajima, M. and Mutsudo, T. 1997. Product of bottle fermented sparkling wine using yeast immobilised in double layer gel beads or strands. Am. J. Enol. Vitic. 48:471-481.
17. Yokotsuka, K., Otski, A., Naitoh, A. and Tanaka, H. 1993. Controlled simaltaneous deacidification and alcohol fermentation of a high acid grape must using two immobilised yeasts Schizosaccharomyces pombe and Saccharomyces cerevisiae. Am. J. Enol. Vitic. 44:371-377.