Vol. 6, Issue 3 (2017)
Production, optimization, characterization and evaluation of antimicrobial activities in Hibiscus rosa-sinensis wine
Author(s): Snehlata Tiwari, Sangeeta Shukla and Kaushal Kishor
Abstract: Wine has been considered as safe and healthy drink, besides an important adjunct to the diet. The present work was carried out to develop process methodology for the production of Herbal wine from Hibiscus rosa-sinensis. The prepared Hibiscus based herbal wines were evaluated for their effect against common food borne pathogens. Hibiscus petals extract supplemented with sugar proved to be a good medium for the growth of different Strains of Saccharomyces cerevisiae for making the Hibiscus wine. The wine was found to be similar to any other wine in terms of its composition and sensory quantities. The wine exhibited bactericidal activity against common food borne pathogens (Bacillus subtilis, S. typhimurium, S. aureus, E. coli). Effect of different yeast strains of Saccharomyces cerevisiae var. ellipsoideus, viz. MTCC 178, MTCC 180, MTCC 786 Strains on the enological and sensory characteristics of Hibiscus wines was determined. Different yeast strains influenced the physico-chemical characteristics of the wines produced to a variable extent. The higher rate of fermentation was shown by MTCC 178, compared to MTCC 180 and MTCC 786. Out of various strains, MTCC 178 gave the highest efficiency along with higher ethanol yield. The MTCC 786 strain produced lowest ethanol in wine. The wine made with MTCC 178 had higher titratable acidity. TSS, acidity, pH, total sugar, ethanol and colour did not contribute to separation of yeasts. Sensory evaluation scores of different wines revealed that the must fermented with the yeast strain MTCC 178 had higher scores for colour, taste, flavour, consistency and overall acceptability. Antioxidant potential of different yeast strain wine was evaluated. The antioxidant activity was assessed by estimation of total phenolic & tannins contents, DPPH free radical scavenging activity and FRAP assey. amongest the three yeast strains screened for alcoholic fermentation of reconstituted Hibiscus petals extract, Saccharomyces cerevisiae MTCC 178 was found most potent strain. The optimal alcoholic fermentation of reconstituted Hibiscus extract by Saccharomyces cerevisiae MTCC 178 was recorded at 250c, initial pH of must 5.0 and total soluble solid 240 brix with an inoculam level of 10% (v/v). wine is very important along with other vinification practices as it influenced the chemical and sensorial quality of wine.
How to cite this article:
Snehlata Tiwari, Sangeeta Shukla and Kaushal Kishor. Production, optimization, characterization and evaluation of antimicrobial activities in Hibiscus rosa-sinensis wine. 2017; 6(3): 19-26.