Development of Orange (Citrus reticulate Blanco) Wine from Mixed Culture Fermentation

Abstract

The present investigation was carried out for development of orange wine from mixed culture fermentation apart from single culture. Optimal fermentation parameters of orange juice fermentation were recorded at 27oC temperature, pH 4.5 and total soluble solids of 24°Brix with an inoculum level of 10% (v/v). The fermentation of the fruit juice was completed within 7 days. A maximum ethanol content of 8.5% (v/v) from monoculture and 8.1% (v/v) from mixed culture was detected in the orange wine under optimized conditions. Mixed culture fermentation incorporating S. cerevisiae and S. cerevisiae var. ellipsoideus permitted the modulation of yeast growth and ensured completion of the fermentation. Orange wine produced by monocultures of S. cerevisiae and S. cerevisiae var. ellipsoideus had distinct aroma characteristics.