STANDARDIZATION OF THE PROTOCOLS FOR THE DEVELOPMENT OF AONLA AND POMEGRANATE WINE
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Date
2017-06
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University of Horticultural Sciences, Bagalkot (COLLEGE OF HORTICULTURE, UHS CAMPUS, GKVK POST, BENGALURU)
Abstract
An investigation on “Standardization of the protocols for the development of aonla and pomegranate wine” was carried out at the Department of Postharvest Technology, COH, Bengaluru. Aonla (Emblica officinalis G.) fruits fresh, healthy and mature were obtained for wine preparation. Primary fermentation was carried out for 21 days and storage at 30, 60 and 90 days. The whole aonla fruits were used for the preparation of wine repeatedly in three batches. The wine extracted from second and third batch was more acceptable. Among different treatments aonla with 32º B sugar syrup with steam treatment for 5 min was found best and had optimum pH (3.50), TSS (15.580B), acidity (0.58%), ascorbic acid (54.83 mg/100ml), total sugar (14.56%), antioxidants (115.72 mg AAE / 100 ml), phenols (112.72 mg/100ml) and alcohol (8.32 %). The overall acceptability score of the aonla wine was 8.7 out of 20. Pomegranate (Punica granatum L.) fruits which were unmarketable are used for the preparation of wine. Wine was prepared without crushing the arils. Fermentation was carried for 7 days and storage at 30, 60 and 90 days. The effect of different concentrations of roselle on various physico-chemical properties of pomegranate wine was investigated. The wine prepared from pomegranate arils with 32 ºB sugar syrup, 2.5 per cent rind powder and 0.1 % roselle was found best as compared to other treatments with pH (3.49), TSS (9.56 ºB), acidity (0.76%), ascorbic acid (72.10 mg/100 ml), total sugars(6.35%), antioxidants (304.68 mg AAE /100 ml), Phenols (293.60 mg/100ml), Alcohol (11.78%). The overall acceptability score of the pomegranate wine was 7.6 out of 20.