Effect of cultivar, addition of yeast type, extract and form of yeast culture on foaming characteristics, secondary fermentation and quality of sparkling plum wine

452-464Combined effect of cultivars, yeast extract addition, type and form of yeast culture on the foam characteristics and physico-chemical and sensory quality characteristics of sparkling plum wine is reported here. The yeast used were Saccharomyces cerevisiae and Schizosaccharomyces pombe. Addition of 0.5 % yeast extract to the base wine at the beginning of secondary fermentation improved the foam stability, foam expansion, anthocyanin, total esters, phenols and soluble proteins in the sparkling wines. On yeast extract addition sparkling wines were found to be significantly superior in sensory qualities over the control. The sparkling wine made by liquid culture of both the yeasts had higher proteins, higher alcohols, better foam stability and foam expansion over the immobilized cultures. However, immobilized culture retained higher TSS, reducing sugars, esters and sensory quality in the wines. There was a mixed response to yeast type and its form on titratable acidity, pH, volatile acidity, acetaldehyde and phenolic compounds. Among the cultivars, ‘Santa Rosa’ had lowest phenols, soluble proteins, total esters, volatile acidity, anthocyanin contents whereas ‘Kanto-5’, cultivar wines were having higher in titratable acidity and lowest pH, lowest ethanol, highest fusel oil, highest esters and lowest foam stability. On the basis of sensory evaluation, the sparkling wines from ‘Meriposa’ base wine was adjudged the best followed by ‘Santa Rosa’, ‘Frontier’and other three cultivars. Use of yeast in the immobilized form proved advantageous as it could be removed easily