Comparative Analysis of Kiwi Wine FermentationUnder Variable Processing Conditions UsingSaccharomyces cerevisiae

Fruits wine production has become an interesting and growing segment of the wine market because of its distinctive taste, nutritional benefits and market value of the fruit in market seasons. Kiwi fruit is a rich source of vitamins (especially Vitamin-C) and minerals and is a promising raw material for the production of fruit wine. The purpose of this study is to compare the kiwi wine fermentation process with various processing conditions using Saccharomyces cerevisiae and to assess the quality of the wine produced. The kiwi extract was prepared by using kiwi pulp and water to which sucrose and yeast culture have been added. The fermentation media was split into three treatments: the control sample, a sample where the media was supplemented with ammonium sulphate as a nutrient for the yeast and a sample where a sugar supplement was added to the media. Fermentation was done for 10-days and then clarification was done by filtration and cold stabilization. The wines produced from the various treatments were then tested to assess the effects of the nutrient supplements and sugar levels on fermentation. Further the antioxidant activity and microbial quality were determined to analyze overall characteristics and stability of final product. This study is therefore aimed at investigating the effect of changes in the fermentation conditions on the efficiency of the kiwi wine production process. The results could help optimize the production of fruit wines and help develop value added fermented beverages from kiwi.