STUDIES ON SHORT TERM YEAST FERMENTATION OF CARROT JUICE FOR PRODUCTION OF WINE.

ABSTRACT
The preservation of nutritional constituents of perishable vegetables including carrots (Daucus carota) is important to prevent substantial losses. Fermentation apart from offering a means of producing a special group of food items as its primary objectives, it also helps in the prolongation of shelve-life of food materials in areas where other methods of preservation is technically and economically difficult to implement. To assess the utility of fermentation in preserving carrots, pH, specific gravity, reducing sugar, alcohol content and viable yeast counts at days 0, 7 and 14 of fermentation were obtained. Significant changes where observed of these parameters at different intervals. pH(4.29, 3.81, 3.53). S.G( 1.016, 1.015, 1.002). Reducing Sugar in mg/ml (5.85, 4.13, 2.99). Alcohol content in %(4.04, 8.99, 11.19). Yeast count in cfu/ml (2.7x106, 4.8x106, 3.1x105.