International Journal of Food Science and Nutrition

International Journal of Food Science and Nutrition


International Journal of Food Science and Nutrition
International Journal of Food Science and Nutrition
Vol. 6, Issue 2 (2021)

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.
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