Optimiztion of process parameters for production of red wine from burans (Rhododendron arboreum) and its quality evaluation during storage
Loading...
Date
2020-06
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand)
G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand)
G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand)
Abstract
Burans (Rhododendron arboreum) flowers are widely grown in Uttarakhand and other hilly areas of India. The flowers of burans exhibit many therapeutic, nutritional and aromatic properties and have a number of uses in folk medicine. It is an evergreen tree which bears flowers with colour ranging from bright red to pink color. Burans flowers having antioxidant, anti-inflammatory, and anti- diabetic properties and is reported to inhibits the growth of cancer cells. As it contains natural red colour and various medicinal properties, the present study was undertaken to minimize waste and increase the shelf life of burans by processing it into fermented product (burans red wine). The experiments were conducted to study the effect of fermenting parameters on quality of red wine produced from Burans (Rhododendron arboreum) using yeast strain. The independent parameters selected were fermentation time (5, 8 and 11 days), temperature (30, 32 and 34°C), pH (3.5, 4.0 and 4.50) and total soluble solid (22, 24 and 26ºBx) to optimize them for production of burans red wine. Responses analyzed were alcohol by volume (%, v/v), titratable acidity (%), pH, total soluble solid (ºBx), reducing sugar (%), total sugar (%), antioxidant activity (%), total phenolic content (mg GAE/L) and total flavonoid content (mg QE/L). The data from all 29 experiments were analyzed using Design Expert 10.0.1 and the response function were developed using multiple regression analysis and second order model was fitted for each response. The optimum value of variables for maximum desirability of the prepared burans red wine were fermentation time 11 days, temperature 32.4°C, pH 3.85 and total soluble solid 23ºBx. The optimum value of responses were 12.27% of alcohol by volume, 0.578% of titratable acidity, 3.67 of pH, 8.49 ºBx of total soluble solid, 9.99% of reducing sugar, 13.25% of total sugar, 68.19% of antioxidant activity, 89.959 mgGAE/L of total phenolic content and 1091.205 mgQE/L of total flavonoid content. Significant (p<0.05) effect of process parameters were found in all responses. The prepared burans red wine were stored for 45 days and analyzed for all responses. During storage, alcohol by volume, pH, antioxidant activity, total phenolic content and total flavonoid content were increased however, titratable acidity, total soluble solid, reducing sugar and total sugar were decreased. This research has therefore proved that production of red wine from burans flower is an efficient and new approach towards improving processing efficiency, improving shelf life and improving economy.
Description
Keywords
null, null