Standardization and evaluation of blended fruit wine
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Date
2023-01-10
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CSK HPKV, Palampur
Abstract
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.