EFFECT OF TIME ON THE FERMENTATION AND STORAGE OF CANDANASAVA

Asavas and aristas are produced by fermentation. The usual fermenting period as per the texts is one month. But the Ayurvedic practitioners believe that prolonged incubation results in increased alcohol content of the products. Candanasava was prepared and studied to examine whether these claims are tenable. Maximum alcohol production (9.8%) in 30 days was reached in the earthen pot. With the progress of time beyond 30 days there was loss of yield, alcohol and sugar. There was rich growth of fungi in the pots. Candanasava stored in glass bottles did not show any change in any of the measured parameters. There was no increase of alcohol with the prolonged storage contrary to the claims. Chromatographically there was no difference between candanasava as obtained after 30 days fermentation period in earthen pot and the same product stored in glass bottles for three more months