Effect of Yeast and Different Levels of Sugar on Indian Olive (Elaeocarpus serratus L.) Cider

The study was conducted in Completely Randomized Design with eight treatments replicated three times. were T1 (Indian olive 500 g +250 ml water +150 sugar), T2 +200 T3 T4 +300 T5 sugar +1.5 yeast), T6 T7 yeast) and T8 yeast). Total soluble solids, pH specific gravity decreased while alcohol content, acidity sensory qualities increased increasing length of fermentation. From the above experiment, it is concluded that treatment found superior respect to parameters like total pH, acidity, gravity. Whereas highest score for organoleptic color appearance, aroma, taste, overall acceptability recorded T6. Treatment also terms gross return, net return cost-benefit ratio. Since Indian contains numerous nutritional medicinal properties still underutilized, production cider from this fruit can help reduce post-harvest losses value addition crop. This showed acceptable be produced using yeast (Saccharomyces cerevisiae).