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|Authors:||SONAR, RAHUL PRABHAKAR|
|Title:||STUDIES ON PREPARATION OF WINE FROM JAMUN (Syzygium cuminii Skeels) JUICE|
|Publisher:||MAHATMA PHULE KRISHI VIDYAPEETH, RAHURI-413 722. DIST. AHMEDNAGAR, M.S.. INDIA|
|Abstract:||The present investigation was undertaken to study the effect of inoculum levels and pH of the must on the quality of jamun wine. The main experiment was planned using two inoculum levels of yeast, Saccharomyces cerevisiae var. ellipsoideus of strain SC3287 (2 and 5%) and three pH levels (3.0, 3.5 and 4.0), using factorial completely randomized design (FCRD). The juice was extracted from fully riped jamun fruits. The juice was adjusted to 23°Brix and pH 3.0, 3.5 and 4.0 as per the treatments. This was supplemented with 0.05 per cent diammonium hydrogen phosphate, the juice was then pasteurized at 82-85°C for 30 minutes. It was inoculated with 48 hrs old strain of inoculum at two per cent and five per cent levels, respectively. Each pH level was inoculated with these inoculum levels and incubated at 28±2°C. At the end of fermentation, the wines were clarified using 0.1 per cent bentonite, followed by centrifugation. The wines obtained from these treatments were evaluated for chemical composition and sensory properties. These wines contained 6.93 to 10.77°Brix TSS, 3.95 to 5.64 per cent total sugar, 3.38 to 4.81 per cent reducing sugar, 0.47 to 0.83 per cent nonreducing sugar, 7.82 to 10.90 per cent alcohol, 0.82 to 1.02 per cent titratable acidity, 111.66 to 120.33 mg/100 ml polyphenol, 44.46 to 73.20 mg/100 ml anthocyanins. The sensory scores (out of 20) of wine ranged from 16.33 to 18.00 for colour and appearance, 17.33 to 18.33 for body, 16.00 to 17.33 for aroma, 15.33 to 17.33 for taste, 15.00 to 17.33 for astringency and 16.16 to 17.56 for overall acceptability. The sensory evaluation of the wines showed that the wines prepared under the conditions of five per cent inoculum and pH 3.5 possessed superior sensory properties than those prepared under other conditions. Considering both chemical composition and the sensory properties of wines, it may be concluded that five per cent inoculum and pH 3.5 are the optimum conditions for the preparation of good quality wine from jamun juice.|
|Appears in Collections:||Thesis|
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