STUDIES ON PREPARATION OF SAPOTA (Manilkara achras (Mill.) Fosberg) WINE
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Date
2016-07
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K.R.C. COLLEGE OF HORTICULTURE COLLEGE OF ARABHAVI (UNIVERSITY OF HORTICULTURAL SCIENCES, BAGALKOT)
Abstract
The study on the effect of different stages of ripened fruits with pectinase enzyme and the effect of blending of kokum on quality of sapota (Manilkara achras (Mill.) Fosberg) wine was carried out in the laboratory of Department of Post Harvest Technology, Kittur Rani Channamma College of Horticulture, Arabhavi, during 2015-2016.
The TSS, pH, reducing, non-reducing, total sugars and tannin content were decreased. Whreas, the titratable acidity, per cent alcohol, colour values and sensory characteristics were increased with irrespective of the treatments during fermentation and ageing of wine. The pectinase enzyme with differenent concentration viz., 0.25, 0.5 and 0.75 per cent were tried on different stages of ripened fruits. The wine prepared from the treatment 0.50 per cent pectinase with over ripe stage (T7) was noticed to produce better biochemical composition with respect to TSS, pH, acidity, sugars, alcohol, tannin, colour values, wine recovery and rated as premium quality wine by the sensory panelists. However, the the treatment T1 (Ripe fruit) was documented minimum wine recovery, colour values, poor biochemical composition and organoleptic qualities after six months of ageing in cold storage.
With respect to blended wine, the treatment T7 (Sapota juice 70: Kokum juice 30) registered to produce better biochemical composition with respect to TSS, pH, sugars. While, T1 (Sapota juice 100: Kokum juice 0) recorded lower titratable acidity, tannin content and maximum alcohol per cent. However, the treatment combination of sapota juice 90: kokum juice 10 (T3) was resulted better colour values and organoleptic traits as rated superior quality wine by the sensory panelists after six months of ageing in cold condition.
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TH566
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