Studies on the suitability of kinnow fruits for the production of wine

The optimization of process condition for alcoholic fermentation of kinnow juice to kinnow wine by Saccharomyces cerevisiae MTCC 178 is discribed. The optimal fermentation of kinnow juice was recorded at 30 degrees C temperat ure, pH 4.5 and total soluble solids of 24 degrees Brix with an inoculum le vel of 14% (v/v). The fermentation of the fruit mash was completed within 4 -5 days. A maximum ethanol content of 11.3% (v/v) was detected in the kinno w wine under optimized conditions.