Development and characterization of Kinnow wine with and without pulp using activated yeast View Full Text


Ontology type: schema:ScholarlyArticle     


Article Info

DATE

2019-03-06

AUTHORS

Mukesh R. Jangra, Chirag Verma, Garvit Charaya, Manu Mangal, Kunal Saini, Sumit Jangra, K. S. Nehra

ABSTRACT

We report here the attempts made to prepare and characterize wine from Kinnow. Kinnow is gaining more commercial significance and attractiveness due to its success under varied agro climatic conditions. Its unique characterstics like high fruit yield, fruits quality and wider adaptability make it a very good choice for post harvest processing. Must prepared from Kinnow show very good fermentation when inoculated with sacchromyces cerevisae. Kinnow wines were prepared and evaluated for various physio–chemical characteristics like antioxidant activity, color, ethanol, pH, free and total sulfur dioxide, titrable acidity and enological properties. So, the present investigation was carried to find out the optimal conditions for the efficient conversion of orange juice with or without pulp into wine using Saccharomyces cerevisiae. The optimum process conditions for this fermentation process were 21°, 22° and 24° Brix (Total Soluble Solids), 25 °C temperature, 10% inoculum, and pH in between 3 and 5. Corresponding to these optimum conditions, the predicted value of ethanol production was found to be 11–12%, which was experimentally verified. Four samples A, B, 3 and 4 have shown more antioxidant activity as compared to sample C, D, 1 and 2. On the basis of sensory and nonsensory evaulaution, it was found that wines were found to dry, still, orange in color, acidic and acceptable for drinking purposes. More... »

PAGES

1-6

References to SciGraph publications

Journal

TITLE

Vegetos

ISSUE

N/A

VOLUME

N/A

Identifiers

URI

http://scigraph.springernature.com/pub.10.1007/s42535-019-00014-7

DOI

http://dx.doi.org/10.1007/s42535-019-00014-7

DIMENSIONS

https://app.dimensions.ai/details/publication/pub.1112605594


Indexing Status Check whether this publication has been indexed by Scopus and Web Of Science using the SN Indexing Status Tool
Incoming Citations Browse incoming citations for this publication using opencitations.net

JSON-LD is the canonical representation for SciGraph data.

TIP: You can open this SciGraph record using an external JSON-LD service: JSON-LD Playground Google SDTT

[
  {
    "@context": "https://springernature.github.io/scigraph/jsonld/sgcontext.json", 
    "about": [
      {
        "id": "http://purl.org/au-research/vocabulary/anzsrc-for/2008/0908", 
        "inDefinedTermSet": "http://purl.org/au-research/vocabulary/anzsrc-for/2008/", 
        "name": "Food Sciences", 
        "type": "DefinedTerm"
      }, 
      {
        "id": "http://purl.org/au-research/vocabulary/anzsrc-for/2008/09", 
        "inDefinedTermSet": "http://purl.org/au-research/vocabulary/anzsrc-for/2008/", 
        "name": "Engineering", 
        "type": "DefinedTerm"
      }
    ], 
    "author": [
      {
        "affiliation": {
          "name": [
            "Department of Biotechnology, Government College, 125004, Hisar, India"
          ], 
          "type": "Organization"
        }, 
        "familyName": "Jangra", 
        "givenName": "Mukesh R.", 
        "type": "Person"
      }, 
      {
        "affiliation": {
          "name": [
            "Department of Biotechnology, Government College, 125004, Hisar, India"
          ], 
          "type": "Organization"
        }, 
        "familyName": "Verma", 
        "givenName": "Chirag", 
        "type": "Person"
      }, 
      {
        "affiliation": {
          "name": [
            "Department of Biotechnology, Government College, 125004, Hisar, India"
          ], 
          "type": "Organization"
        }, 
        "familyName": "Charaya", 
        "givenName": "Garvit", 
        "type": "Person"
      }, 
      {
        "affiliation": {
          "name": [
            "Department of Biotechnology, Government College, 125004, Hisar, India"
          ], 
          "type": "Organization"
        }, 
        "familyName": "Mangal", 
        "givenName": "Manu", 
        "type": "Person"
      }, 
      {
        "affiliation": {
          "name": [
            "Department of Biotechnology, Government College, 125004, Hisar, India"
          ], 
          "type": "Organization"
        }, 
        "familyName": "Saini", 
        "givenName": "Kunal", 
        "type": "Person"
      }, 
      {
        "affiliation": {
          "alternateName": "Chaudhary Charan Singh Haryana Agricultural University", 
          "id": "https://www.grid.ac/institutes/grid.7151.2", 
          "name": [
            "Department of Molecular Biology, Biotechnology and Bioinformatics, CCS Haryana Agricultural University, 125001, Hisar, India"
          ], 
          "type": "Organization"
        }, 
        "familyName": "Jangra", 
        "givenName": "Sumit", 
        "type": "Person"
      }, 
      {
        "affiliation": {
          "name": [
            "Department of Biotechnology, Government College, 125004, Hisar, India"
          ], 
          "type": "Organization"
        }, 
        "familyName": "Nehra", 
        "givenName": "K. S.", 
        "type": "Person"
      }
    ], 
    "citation": [
      {
        "id": "sg:pub.10.1007/bf01741762", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1001930179", 
          "https://doi.org/10.1007/bf01741762"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "sg:pub.10.1007/bf01741762", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1001930179", 
          "https://doi.org/10.1007/bf01741762"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1002/ffj.1540", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1005313098"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1002/ffj.1540", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1005313098"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.3390/molecules14010480", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1021649907"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "sg:pub.10.1007/s11627-006-9019-0", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1022017650", 
          "https://doi.org/10.1007/s11627-006-9019-0"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.3390/molecules201219870", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1026558226"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.3390/molecules201219870", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1026558226"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/s0308-8146(01)00157-1", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1034729694"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/s0308-8146(01)00157-1", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1034729694"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1080/19315260.2010.531376", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1035780089"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1021/ac60147a030", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1055036986"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.5958/2395-146x.2016.00027.2", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1073555962"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.20546/ijcmas.2017.608.403", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1091275669"
        ], 
        "type": "CreativeWork"
      }
    ], 
    "datePublished": "2019-03-06", 
    "datePublishedReg": "2019-03-06", 
    "description": "We report here the attempts made to prepare and characterize wine from Kinnow. Kinnow is gaining more commercial significance and attractiveness due to its success under varied agro climatic conditions. Its unique characterstics like high fruit yield, fruits quality and wider adaptability make it a very good choice for post harvest processing. Must prepared from Kinnow show very good fermentation when inoculated with sacchromyces cerevisae. Kinnow wines were prepared and evaluated for various physio\u2013chemical characteristics like antioxidant activity, color, ethanol, pH, free and total sulfur dioxide, titrable acidity and enological properties. So, the present investigation was carried to find out the optimal conditions for the efficient conversion of orange juice with or without pulp into wine using Saccharomyces cerevisiae. The optimum process conditions for this fermentation process were 21\u00b0, 22\u00b0 and 24\u00b0 Brix (Total Soluble Solids), 25 \u00b0C temperature, 10% inoculum, and pH in between 3 and 5. Corresponding to these optimum conditions, the predicted value of ethanol production was found to be 11\u201312%, which was experimentally verified. Four samples A, B, 3 and 4 have shown more antioxidant activity as compared to sample C, D, 1 and 2. On the basis of sensory and nonsensory evaulaution, it was found that wines were found to dry, still, orange in color, acidic and acceptable for drinking purposes.", 
    "genre": "research_article", 
    "id": "sg:pub.10.1007/s42535-019-00014-7", 
    "inLanguage": [
      "en"
    ], 
    "isAccessibleForFree": false, 
    "isPartOf": [
      {
        "id": "sg:journal.1047398", 
        "issn": [
          "0970-4078", 
          "2229-4473"
        ], 
        "name": "Vegetos", 
        "type": "Periodical"
      }
    ], 
    "name": "Development and characterization of Kinnow wine with and without pulp using activated yeast", 
    "pagination": "1-6", 
    "productId": [
      {
        "name": "readcube_id", 
        "type": "PropertyValue", 
        "value": [
          "f9d90a1054698b8f7fd4a8dacfa655fed65e37397d0c96d3b605c44ad22ddd53"
        ]
      }, 
      {
        "name": "doi", 
        "type": "PropertyValue", 
        "value": [
          "10.1007/s42535-019-00014-7"
        ]
      }, 
      {
        "name": "dimensions_id", 
        "type": "PropertyValue", 
        "value": [
          "pub.1112605594"
        ]
      }
    ], 
    "sameAs": [
      "https://doi.org/10.1007/s42535-019-00014-7", 
      "https://app.dimensions.ai/details/publication/pub.1112605594"
    ], 
    "sdDataset": "articles", 
    "sdDatePublished": "2019-04-11T11:13", 
    "sdLicense": "https://scigraph.springernature.com/explorer/license/", 
    "sdPublisher": {
      "name": "Springer Nature - SN SciGraph project", 
      "type": "Organization"
    }, 
    "sdSource": "s3://com-uberresearch-data-dimensions-target-20181106-alternative/cleanup/v134/2549eaecd7973599484d7c17b260dba0a4ecb94b/merge/v9/a6c9fde33151104705d4d7ff012ea9563521a3ce/jats-lookup/v90/0000000353_0000000353/records_45366_00000002.jsonl", 
    "type": "ScholarlyArticle", 
    "url": "https://link.springer.com/10.1007%2Fs42535-019-00014-7"
  }
]
 

Download the RDF metadata as:  json-ld nt turtle xml License info

HOW TO GET THIS DATA PROGRAMMATICALLY:

JSON-LD is a popular format for linked data which is fully compatible with JSON.

curl -H 'Accept: application/ld+json' 'https://scigraph.springernature.com/pub.10.1007/s42535-019-00014-7'

N-Triples is a line-based linked data format ideal for batch operations.

curl -H 'Accept: application/n-triples' 'https://scigraph.springernature.com/pub.10.1007/s42535-019-00014-7'

Turtle is a human-readable linked data format.

curl -H 'Accept: text/turtle' 'https://scigraph.springernature.com/pub.10.1007/s42535-019-00014-7'

RDF/XML is a standard XML format for linked data.

curl -H 'Accept: application/rdf+xml' 'https://scigraph.springernature.com/pub.10.1007/s42535-019-00014-7'


 

This table displays all metadata directly associated to this object as RDF triples.

134 TRIPLES      21 PREDICATES      34 URIs      16 LITERALS      5 BLANK NODES

Subject Predicate Object
1 sg:pub.10.1007/s42535-019-00014-7 schema:about anzsrc-for:09
2 anzsrc-for:0908
3 schema:author Ne5421167a9e9485aa37088d700ca091d
4 schema:citation sg:pub.10.1007/bf01741762
5 sg:pub.10.1007/s11627-006-9019-0
6 https://doi.org/10.1002/ffj.1540
7 https://doi.org/10.1016/s0308-8146(01)00157-1
8 https://doi.org/10.1021/ac60147a030
9 https://doi.org/10.1080/19315260.2010.531376
10 https://doi.org/10.20546/ijcmas.2017.608.403
11 https://doi.org/10.3390/molecules14010480
12 https://doi.org/10.3390/molecules201219870
13 https://doi.org/10.5958/2395-146x.2016.00027.2
14 schema:datePublished 2019-03-06
15 schema:datePublishedReg 2019-03-06
16 schema:description We report here the attempts made to prepare and characterize wine from Kinnow. Kinnow is gaining more commercial significance and attractiveness due to its success under varied agro climatic conditions. Its unique characterstics like high fruit yield, fruits quality and wider adaptability make it a very good choice for post harvest processing. Must prepared from Kinnow show very good fermentation when inoculated with sacchromyces cerevisae. Kinnow wines were prepared and evaluated for various physio–chemical characteristics like antioxidant activity, color, ethanol, pH, free and total sulfur dioxide, titrable acidity and enological properties. So, the present investigation was carried to find out the optimal conditions for the efficient conversion of orange juice with or without pulp into wine using Saccharomyces cerevisiae. The optimum process conditions for this fermentation process were 21°, 22° and 24° Brix (Total Soluble Solids), 25 °C temperature, 10% inoculum, and pH in between 3 and 5. Corresponding to these optimum conditions, the predicted value of ethanol production was found to be 11–12%, which was experimentally verified. Four samples A, B, 3 and 4 have shown more antioxidant activity as compared to sample C, D, 1 and 2. On the basis of sensory and nonsensory evaulaution, it was found that wines were found to dry, still, orange in color, acidic and acceptable for drinking purposes.
17 schema:genre research_article
18 schema:inLanguage en
19 schema:isAccessibleForFree false
20 schema:isPartOf sg:journal.1047398
21 schema:name Development and characterization of Kinnow wine with and without pulp using activated yeast
22 schema:pagination 1-6
23 schema:productId N7ae64b645a9848818d8ca1c704d0a00d
24 N8ea1683b8a094603a727b23a90601532
25 Nb598c0cbb41f4a0da94df8a736e0a0b9
26 schema:sameAs https://app.dimensions.ai/details/publication/pub.1112605594
27 https://doi.org/10.1007/s42535-019-00014-7
28 schema:sdDatePublished 2019-04-11T11:13
29 schema:sdLicense https://scigraph.springernature.com/explorer/license/
30 schema:sdPublisher Ne5651ab8525548b7b8d879ebfbafbd89
31 schema:url https://link.springer.com/10.1007%2Fs42535-019-00014-7
32 sgo:license sg:explorer/license/
33 sgo:sdDataset articles
34 rdf:type schema:ScholarlyArticle
35 N16e3b3814109441592a47791822f2785 rdf:first Ncef280bf46b94a93ad49cd5dc26ac6db
36 rdf:rest rdf:nil
37 N22479f159ddb4b258bef55af8a1195a2 schema:name Department of Biotechnology, Government College, 125004, Hisar, India
38 rdf:type schema:Organization
39 N325d163a673e465dbcd185b28347a58d schema:affiliation N7efab58136fe49f98138528fc4969cdb
40 schema:familyName Mangal
41 schema:givenName Manu
42 rdf:type schema:Person
43 N335a67bb871e4e8280bbf9d9a1ad8778 rdf:first N56f039e0f2ec4b1a86f64722e4b58aad
44 rdf:rest N6689a1e986924dbb934bdc85151c2b24
45 N3fd2aac8e3ae4b1380e7a79a3e630912 schema:name Department of Biotechnology, Government College, 125004, Hisar, India
46 rdf:type schema:Organization
47 N45eb16f7838b4b5894aea8f73c1c5125 rdf:first Na52d514db05e4be1961faa450afef3d3
48 rdf:rest N470cea256a2c4a8fa73c4a7e085b655a
49 N470cea256a2c4a8fa73c4a7e085b655a rdf:first Na257f1d15ac04683bcf66f7b8d1ca33b
50 rdf:rest N16e3b3814109441592a47791822f2785
51 N56f039e0f2ec4b1a86f64722e4b58aad schema:affiliation Nc1012c805c3d4ddc9386cb970d22d07b
52 schema:familyName Verma
53 schema:givenName Chirag
54 rdf:type schema:Person
55 N6278a116619c404fab2874dc64f9036e schema:name Department of Biotechnology, Government College, 125004, Hisar, India
56 rdf:type schema:Organization
57 N6689a1e986924dbb934bdc85151c2b24 rdf:first Na9be0aa0c9004061ac929e422da45737
58 rdf:rest Ncf27b9e417cb4e22ad1473695c409ed5
59 N7620758301b64da69b86e7df380d340d schema:affiliation N3fd2aac8e3ae4b1380e7a79a3e630912
60 schema:familyName Jangra
61 schema:givenName Mukesh R.
62 rdf:type schema:Person
63 N7ae64b645a9848818d8ca1c704d0a00d schema:name dimensions_id
64 schema:value pub.1112605594
65 rdf:type schema:PropertyValue
66 N7efab58136fe49f98138528fc4969cdb schema:name Department of Biotechnology, Government College, 125004, Hisar, India
67 rdf:type schema:Organization
68 N891cc31fd6eb421c8e6ad1dcb2b35f6d schema:name Department of Biotechnology, Government College, 125004, Hisar, India
69 rdf:type schema:Organization
70 N8ea1683b8a094603a727b23a90601532 schema:name readcube_id
71 schema:value f9d90a1054698b8f7fd4a8dacfa655fed65e37397d0c96d3b605c44ad22ddd53
72 rdf:type schema:PropertyValue
73 Na257f1d15ac04683bcf66f7b8d1ca33b schema:affiliation https://www.grid.ac/institutes/grid.7151.2
74 schema:familyName Jangra
75 schema:givenName Sumit
76 rdf:type schema:Person
77 Na52d514db05e4be1961faa450afef3d3 schema:affiliation N22479f159ddb4b258bef55af8a1195a2
78 schema:familyName Saini
79 schema:givenName Kunal
80 rdf:type schema:Person
81 Na9be0aa0c9004061ac929e422da45737 schema:affiliation N891cc31fd6eb421c8e6ad1dcb2b35f6d
82 schema:familyName Charaya
83 schema:givenName Garvit
84 rdf:type schema:Person
85 Nb598c0cbb41f4a0da94df8a736e0a0b9 schema:name doi
86 schema:value 10.1007/s42535-019-00014-7
87 rdf:type schema:PropertyValue
88 Nc1012c805c3d4ddc9386cb970d22d07b schema:name Department of Biotechnology, Government College, 125004, Hisar, India
89 rdf:type schema:Organization
90 Ncef280bf46b94a93ad49cd5dc26ac6db schema:affiliation N6278a116619c404fab2874dc64f9036e
91 schema:familyName Nehra
92 schema:givenName K. S.
93 rdf:type schema:Person
94 Ncf27b9e417cb4e22ad1473695c409ed5 rdf:first N325d163a673e465dbcd185b28347a58d
95 rdf:rest N45eb16f7838b4b5894aea8f73c1c5125
96 Ne5421167a9e9485aa37088d700ca091d rdf:first N7620758301b64da69b86e7df380d340d
97 rdf:rest N335a67bb871e4e8280bbf9d9a1ad8778
98 Ne5651ab8525548b7b8d879ebfbafbd89 schema:name Springer Nature - SN SciGraph project
99 rdf:type schema:Organization
100 anzsrc-for:09 schema:inDefinedTermSet anzsrc-for:
101 schema:name Engineering
102 rdf:type schema:DefinedTerm
103 anzsrc-for:0908 schema:inDefinedTermSet anzsrc-for:
104 schema:name Food Sciences
105 rdf:type schema:DefinedTerm
106 sg:journal.1047398 schema:issn 0970-4078
107 2229-4473
108 schema:name Vegetos
109 rdf:type schema:Periodical
110 sg:pub.10.1007/bf01741762 schema:sameAs https://app.dimensions.ai/details/publication/pub.1001930179
111 https://doi.org/10.1007/bf01741762
112 rdf:type schema:CreativeWork
113 sg:pub.10.1007/s11627-006-9019-0 schema:sameAs https://app.dimensions.ai/details/publication/pub.1022017650
114 https://doi.org/10.1007/s11627-006-9019-0
115 rdf:type schema:CreativeWork
116 https://doi.org/10.1002/ffj.1540 schema:sameAs https://app.dimensions.ai/details/publication/pub.1005313098
117 rdf:type schema:CreativeWork
118 https://doi.org/10.1016/s0308-8146(01)00157-1 schema:sameAs https://app.dimensions.ai/details/publication/pub.1034729694
119 rdf:type schema:CreativeWork
120 https://doi.org/10.1021/ac60147a030 schema:sameAs https://app.dimensions.ai/details/publication/pub.1055036986
121 rdf:type schema:CreativeWork
122 https://doi.org/10.1080/19315260.2010.531376 schema:sameAs https://app.dimensions.ai/details/publication/pub.1035780089
123 rdf:type schema:CreativeWork
124 https://doi.org/10.20546/ijcmas.2017.608.403 schema:sameAs https://app.dimensions.ai/details/publication/pub.1091275669
125 rdf:type schema:CreativeWork
126 https://doi.org/10.3390/molecules14010480 schema:sameAs https://app.dimensions.ai/details/publication/pub.1021649907
127 rdf:type schema:CreativeWork
128 https://doi.org/10.3390/molecules201219870 schema:sameAs https://app.dimensions.ai/details/publication/pub.1026558226
129 rdf:type schema:CreativeWork
130 https://doi.org/10.5958/2395-146x.2016.00027.2 schema:sameAs https://app.dimensions.ai/details/publication/pub.1073555962
131 rdf:type schema:CreativeWork
132 https://www.grid.ac/institutes/grid.7151.2 schema:alternateName Chaudhary Charan Singh Haryana Agricultural University
133 schema:name Department of Molecular Biology, Biotechnology and Bioinformatics, CCS Haryana Agricultural University, 125001, Hisar, India
134 rdf:type schema:Organization
 




Preview window. Press ESC to close (or click here)


...