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Subject: Food and Nutrition × Author: Awasthi, Archit × End date: 2023 × Start date: 2020 × Thesis Type: M.Sc ×
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    ThesisItemOpen Access
    Standardization and evaluation of blended fruit wine
    (CSK HPKV, Palampur, 2023-01-10) Awasthi, Archit; Sandal, Anupama
    The present investigation, entitled "Standardization and evaluation of blended fruit wine," was conducted in the post-graduate laboratory of the Department of Food Science, Nutrition, and Technology, College of Community Science, CSK Himachal Pradesh Krishi Vishwavidyalaya, Palampur. The study showed that wine prepared from apples, rhododendron, and ginger was a rich source of antioxidants and total polyphenols that are of nutraceutical importance. The research was limited to determining the proper proportion of apple and rhododendron with ginger as a constant and a suitable fermentation period for the production of high-quality wine. Wine samples were evaluated organoleptically after maturation with a panel of 25 judges for their quality and acceptability. The organoleptic scores were evaluated for appearance, colour, aroma, bouquet, total acidity, sweetness, body, flavour, bitterness, astringency, and sourness. T7 (Apple juice + honey + ginger juice + Rhododendron flowers juice) had the highest scores for overall acceptability, followed by T6 (Apple juice + Sucrose + ginger juice + Rhododendron flowers juice). The wines obtained from different treatments were evaluated for Physico-chemical properties such as total acidity, ascorbic acid, alcohol , pH, total soluble solids (°B), phenolic compounds (g/mL), antioxidant activity, and total sugars (mg/mL). Based on the Physico-chemical properties of wine, T1 (Apple juice) and T6 treatments were identified as the best treatments due to optimum TSS, acidity, alcohol content, and overall acceptability. It also had appropriately balanced sugar, acidity, polyphenols, antioxidant activity, and alcohol content for the preparation of wine with acceptable quality characteristics. T6 was recorded as producing higher alcohol recovery in wine as compared to T1. Based on these results, T6 can be identified as the best treatment. The results suggested that the wine prepared by blending apple juice with rhododendron juice and ginger juice gave a good-quality wine that was organoleptically highly acceptable and had the best number of polyphenols with good antioxidant activity.