Development of pomegranate wine with immobilization of yeast on sodium alginate beads
Sawale KR, Veer SJ
In the present investigations efforts were been made to standardize the process for the production of pomegranate based wine. Bhagwa variety of pomegranate was selected for the production of wine. Bhagwa Variety of pomegranate were assessed for its nutritional composition and selected for the production of wine. Yeast Saccharomyces Cervisiae was immobilized in sodium alginate beads as biocatalyst for wine production. Prepared wine was assessed for alcohol content, reducing sugar, Non-Reducing sugar, pH, acidity.