Skip to main content
SpringerLink
Log in

Production of beetroot (Beta vulgaris L.) wine using different Saccharomyces strains and study of physicochemical and sensorial characteristics

  • Short Communication
  • Published:
Journal of Food Science and Technology Aims and scope Submit manuscript

Abstract

The present study investigated the effect of different wine strains and inoculum size on the physicochemical, bioactive, and sensorial attributes of wine prepared from beetroot with varying TSS content (18 and 20°Brix) and inoculum sizes (5% (v/v) and 10% (v/v)). The beetroot wine produced by fermenting the must for 0–14 days and standard protocols adopted to analyze the wine properties. It was noticed that the acidity of wine increased and pH was found to be decreased as the fermentation days increased. In addition, alcohol content was significantly enhanced (> 10% by volume) in T5, which was higher than the other trials. In general, results of sensory and physicochemical analysis of different trials showed that T5 (TSS 18°Brix and inoculum size of 5% (v/v)) produced the wine of acceptable quality using Saccharomyces cerevisiae. The color properties revealed that the L* value increased as fermentation progressed. Wine prepared from T5 possessed TSS of 6.55°Brix, 3.96 pH, 0.35% titratable acidity, reducing sugar of 26.75 µg ml−1, 30.03% of DPPH free radical scavenging activity, phenol content (104.20 µg ml−1) and betalain content of 10.85 mg 100 g−1. There were significant differences in the taste, flavor, and overall acceptability of beetroot wines fermented for 14 days.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1

References

  • AOAC (2019) Official methods of analysis, 21st edn. Association of Official Analytical Chemists AOAC, Washington

    Google Scholar 

  • Ashaolu TJ (2019) A review on selection of fermentative microorganisms for functional foods and beverages: the production and future perspectives. Int J Food Sci Tech 54(8):2511–2519

    Article  CAS  Google Scholar 

  • Asli MS (2010) A study on some efficient parameters in batch fermentation of ethanol using Saccharomyces cerevisiae SC1 extracted from fermented Siahe Sardasht pomace. Afr J Biotechnol 9(20):2906–2912

    CAS  Google Scholar 

  • Azeredo HM (2009) Betalains: properties, sources, applications, and stability–a review. Int J Food Sci Tech 44(12):2365–2376. https://doi.org/10.1111/j.1365-2621.2007.01668.x

    Article  CAS  Google Scholar 

  • Buxaderas S, López-Tamames E (2012) Sparkling wines: features and trends from tradition. Adv Food Nutr Res 66:1–45

    Article  CAS  Google Scholar 

  • Chowdhury PRCR, Ray RC (2007) Fermentation of Jamun (Syzgium cumini L.) fruits to form red wine. ASEAN Food J 14(1):15. https://doi.org/10.20546/ijcmas.2020.901.109

    Article  CAS  Google Scholar 

  • Clemente-Jimenez JM, Mingorance-Cazorla L, Martínez-Rodríguez S, Las Heras-Vázquez FJ, Rodríguez-Vico F (2005) Influence of sequential yeast mixtures on wine fermentation. Int j Food Microbiol 98(3):301–308

    Article  CAS  Google Scholar 

  • Das D, Das D, Gupta AK, Mishra P (2020) Drying of citrus grandis (pomelo) fruit juice using block freeze concentration and spray drying. Acta Aliment Hung 49(3):295–306

    Article  CAS  Google Scholar 

  • Garcia-Estevez I, Perez-Gregorio R, Soares S, Mateus N, de Freitas V (2017) Oenological perspective of red wine astringency. Oeno One 51(3):237–249

    CAS  Google Scholar 

  • Guyot JP (2012) Cereal-based fermented foods in developing countries: ancient foods for modern research. Int J Food Sci Tech 47:1109–1114

    Article  CAS  Google Scholar 

  • Hailu Z, Mekonnen D (2017) Effects of yeast and oxygen on quality attributes of wine produced from Ethiopian beetroot. GJRE. https://doi.org/10.4172/2157-7048.1000329

    Article  Google Scholar 

  • Kapadia GJ, Rao GS (2013) Anticancer effects of red beet pigments. In: Neelwarne B (ed) Red beet biotechnology. Springer, Boston, pp 125–154

    Chapter  Google Scholar 

  • Kennedy JA, Matthews MA, Waterhouse AL (2002) Effect of maturity and vine water status on grape skin and wine flavonoids. Am J Enol Vitic 53(4):268–274

    CAS  Google Scholar 

  • Luana N, Rossana C, Curiel JA, Kaisa P, Marco G, Rizzello CG (2014) Manufacture and characterization of a yogurt-like beverage made with oat flakes fermented by selected lactic acid bacteria. Int j Food Microbiol 185:17–26

    Article  CAS  Google Scholar 

  • Meilgaard MC, Civille GV, Carr BT (2016) Sensory Evaluation Techniques (5th edn), CRC Press Taylor & Francis group, US

  • Otegbayo BO, Akwa IM, Tanimola AR (2020) Physico-chemical properties of beetroot (Beta vulgaris L.) wine produced at varying fermentation days. Sci Afr 8:e00420

    Google Scholar 

  • Patel V, Tripathi AD, Adhikari KS, Srivastava A (2020) Screening of physicochemical and functional attributes of fermented beverage (wine) produced from local mango (Mangifera indica) varieties of Uttar Pradesh using novel saccharomyces strain. J Food Sci Technol 58(6):1–10. https://doi.org/10.1007/s13197-020-04731-9

    Article  CAS  Google Scholar 

  • Peris D, Pérez-Torrado R, Hittinger CT, Barrio E, Querol A (2018) On the origins and industrial applications of Saccharomyces cerevisiae× Saccharomyces kudriavzevii hybrids. Yeast 35(1):51–69

    Article  CAS  Google Scholar 

  • Piškur J, Rozpędowska E, Polakova S, Merico A, Compagno C (2006) How did Saccharomyces evolve to become a good brewer? Trends Genet 22(4):183–186

    Article  Google Scholar 

  • Robinson J (2006) The Oxford companion to wine (3rd edn). Oxford University Press

  • Sawicki T, Wiczkowski W (2018) The effects of boiling and fermentation on betalain profiles and antioxidant capacities of red beetroot products. Food Chem 259:292–303

    Article  CAS  Google Scholar 

  • Simatende P, Gadaga TH, Nkambule SJ, Siwela M (2015) Methods of preparation of Swazi traditional fermented foods. J Ethn Foods 2(3):119–125

    Article  Google Scholar 

  • Soibam H, Ayam VS, Chakraborty I (2017) Preparation and evaluation of wine from sugarcane and beet juice. Adv Biores 8(4):216–219. https://doi.org/10.5958/2395-146x.2017.00117.x

    Article  Google Scholar 

  • Šrámková I, Horstkotte B, Solich P, Sklenářová H (2014) Automated in-syringe single-drop head-space micro-extraction applied to the determination of ethanol in wine samples. Anal Chim Acta 828:53–60

    Article  Google Scholar 

  • Stintzing FC, Schieber A, Carle R (2003) Evaluation of color properties and chemical quality parameters of cactus juices. Eur Food Res Technol 216(4):303–311

    Article  CAS  Google Scholar 

  • Swami SB, Thakor NJ, Divate AD (2014) Fruit wine production: a review. J Food Res Technol 2(3):93–100

    Google Scholar 

  • Szaefer H, Krajka-Kuźniak V, Ignatowicz E, Adamska T, Baer-Dubowska W (2014) Evaluation of the effect of beetroot juice on DMBA-induced damage in liver and mammary gland of female Sprague-Dawley rats. Phytother Res 28(1):55–61. https://doi.org/10.1002/ptr.4951

    Article  CAS  Google Scholar 

  • Thomson JM, Gaucher EA, Burgan MF, De Kee DW, Li T, Aris JP, Benner SA (2005) Resurrecting ancestral alcohol dehydrogenases from yeast. Nat Genet 37(6):630–635

    Article  CAS  Google Scholar 

  • Vigentini I, Maghradze D, Petrozziello M, Bonello F, Mezzapelle V, Valdetara F, Failla O, Foschino R (2016) Indigenous Georgian wine-associated yeasts and grape cultivars to edit the wine quality in a precision enology perspective. Front Microbiol 7:352

    Article  Google Scholar 

  • Wootton-Beard PC, Moran A, Ryan L (2011) Stability of the total antioxidant capacity and total polyphenol content of 23 commercially available vegetable juices before and after in vitro digestion measured by FRAP, DPPH, ABTS, and Folin-Ciocalteu methods. Food Res Int 44(1):217–224. https://doi.org/10.1016/j.foodres.2010.10.033

    Article  CAS  Google Scholar 

Download references

Acknowledgements

The authors would like to acknowledge Mr. Abhinay Shashank, Department of Dairy Science and Food Technology, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi-221005, U.P, India for their effort towards the proofread of the manuscript.

Funding

This work did not receive any external funding.

Author information

Authors and Affiliations

  1. Department of Dairy Science and Food Technology, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi, Uttar Pradesh, 221005, India

    Shubhendra Singh, Abhishek Dutt Tripathi & Anil Kumar Chauhan

  2. Department of Food Engineering and Technology, Tezpur University, Tezpur, Assam, 784028, India

    Arun Kumar Gupta

Authors
  1. Shubhendra Singh
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Abhishek Dutt Tripathi
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Anil Kumar Chauhan
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Arun Kumar Gupta
    View author publications

    You can also search for this author in PubMed Google Scholar

Contributions

We author(s) of the above-titled paper hereby declare that the work included in the above paper is original and is an outcome of the research carried out by the authors indicated in it. SS: Visualization, Supervision, Investigation, Writing—Original Draft. ADT: Conceptualization, Supervision, Visualization, Writing-reviewing, and editing. AKC: Supervision, Writing-reviewing, and editing. AKG: Writing-reviewing and editing.

Corresponding author

Correspondence to Shubhendra Singh.

Ethics declarations

Conflict of interest

The authors have no conflicts of interest to disclose with the present submission.

Consent for publication

All the authors have read the manuscript and approved it for possible publication.

Additional information

Publisher's Note

Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.

Supplementary Information

Below is the link to the electronic supplementary material.

Supplementary file1 (DOCX 475 kb)

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Singh, S., Tripathi, A.D., Chauhan, A.K. et al. Production of beetroot (Beta vulgaris L.) wine using different Saccharomyces strains and study of physicochemical and sensorial characteristics. J Food Sci Technol 58, 4442–4449 (2021). https://doi.org/10.1007/s13197-021-05136-y

Download citation

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s13197-021-05136-y

Keywords

Search

Navigation