Abstract

ROLE OF LACTOBACILLUS FERMENTUM AS A STARTER CULTURE FOR MALOLACTIC FERMENTATION TO IMPROVE QUALITY OF WHITE WINES

Baljinder Kaur*, Balvir Kumar, Navneet Kaur, Geetika Sirhindi, Om Silakari3,Neena Garg, and Parminder Kaur

ABSTRACT

Fermentation of fruit pulp and fruit juices is a relative and simple avenue for production of wine. In the present investigation apple, banana, orange and mead wines were prepared using bakers yeast. After primary fermentation and clarification, secondary or malolactic fermentation of apple and orange wine was carried out using Lactobacillus fermentum MTCC 10770. During fermentation and after malolactic fermentation, a detailed analysis of various biochemical and microbiological parameters, antioxidant activity and sensory attributes of wines were comparatively investigated. Results obtained in the study indicated an important role of L. fermentum in the secondary fermentation and in the enhancement of antioxidant, nutritional and sensory characteristics of the fruit wines.

Keywords: Apple cider; Malolactic fermentation; Lactobacillus fermentum; Physicochemical properties; Antioxidant