“Preparation of fermented beverage from Mandarin (Citrus reticulata Blanco.) juice”
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Date
2018-12-31
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College of Horticulture and Forestry, Jhalawar
Abstract
The present investigation was carried out to develop a process for the production of fermented beverage (wine) from mandarin (Citrus reticulata Blanco.) juice at the Department of Post Harvest Technology, College of Horticulture and Forestry, Jhalarapatan, Jhalawar (Rajasthan) during March-June 2018. For this study the juice of ‘Nagpur’ variety of mandarin fruits was used for preparation of must by adjusting the TSS to 20º, 24º, 28º and 32ºBrix. The pure juice having a TSS of 12ºBrix was taken as control. SO2 was used in the ‘must’ at two levels i.e.100 and 200 ppm. The prepared must was added with commercial dry yeast powder after specified rehydration process and subjected to primary fermentation at room temperature (average 28±1ºC). The ‘must’ was studied for physico-chemical changes during primary fermentation while after wards the wine was analyzed for biochemical composition during maturation (storage) period of 3 months at monthly interval and sensory evaluation was done after 3 months of maturation period only. The experiment was laid out in factorial Complete Randomized Design with three replications each.
The primary fermentation varied from 5-12 days in different combinations during which the TSS content and specific gravity of the ‘must’ decreased while alcohol content increased. After primary fermentation maximum alcohol content was found in treatment having initial TSS 28ºBrix and 100 ppm SO2 (T3S1).
In the second experiment the prepared wine after racking was stored (matured) for 3 months period. During this period the TSS, Titratable acidity, ascorbic acid, total sugar and total phenol etc. decreased while alcohol content, reducing sugar and pH content increased. The wine prepared from the ‘must’ having an initial TSS content of 24ºBrix and 100 ppm SO2 (T2S1) was found superior with respect to biochemical composition having a TSS content of 6.67 per cent, alcohol content of 8.89 per cent and maximum overall sensory attributes (score 7.30 out of 9).
Description
“Preparation of fermented beverage from Mandarin (Citrus reticulata Blanco.) juice”