Effect of Yeast Concentration on Quality Parameters of Ber (Ziziphus mauritiana) Fruit (cv. Umran) Wine during Ageing

The present investigation was carried on for production of ber wine using yeast (Saccharomyces cerevisiae var. ellipsoideus) for fermentation. The quality parameters of ber wine were predicted by Design-Expert 7.7.0 software for optimizing the process parameters. The results obtained at T4 treatment (5 % inoculum) were encouraging with TSS (7.61 Brix), pH (4.06), residual reducing sugars (5.22 %) and alcohol (10.92 %) on 0th day of ageing with desirability factor of 0.95 followed by the results obtained on 90th day of ageing for T4 treatment (5 % inoculum) were TSS (6.27 °Brix), pH (4.22), residual reducing sugars (4.71 %) and alcohol content (12.07 %) with desirability factor of 0.93.