Effect of Fermentation Period on Alcohol Content, pH, TSS and Titrable Acidity during Microbial Processing of Coconut Water for the Development of Coconut Wine

Background: Saccharomyces cerevisiae is one of the important yeast found to be superior in fermentation technology. Methods: The present study was undertaken periodical changes TSS, pH, acidity and alcohol content during process wine preparation from coconut water. With different TSS levels (7, 9, 11 13°Brix) adjusted with sugar 9°Brix optimized level. Result: constantly reduced until complete. Though significantly first stage fermentation, it continued decline at a considerably slower rate It observed that level does not affect pH wine, but decreased increase period because titrable alcohol. also noticed titratable least 6th day maximum 12th day, increased as progressed which consistent fall pH. higher yields high fermentation. Immediately after inoculation, count rises sharply on then tends rise drastically till third have declined end prepared water added sucrose source sugar. (MTCC 171) used reference strain isolate BRYI-1 produced best results sensory characteristics when compared strain.