Development of Wine With T.he Help of Rose Petal

Abstract

Rose petals are a potential source of natural flavour and colour for wine production. This study aimed to develop wine from rose petals using different fermentation methods and evaluate its physicochemical and sensory prope11ies. Fresh rose petals were collected, washed, and macerated with sugar and water. The rose petal was inoculated with yeast strains: Saccharomyces cerevisiae. The fermentation was carried out at 37°C for 20 days, and the wines were bottled and aged for two months. The wines were analysed for alcohol content, acidity, pH, total phenolics, and antioxidant activity. The sensory attributes of the wines were assessed by a panel of20 judges using a 9-point hedonic scale. The results showed that the yeast strain significantly affected the physicochemical and sensory characteristics of the rose petal wines. The wine fermented with S. cerevisiae had the highest alcohol content (12.4%), acidity (4.1 giL). The wine fermented with S. cerevisiae had the lowest pH (2.35) and the highest scores for colour, aroma, flavour, and overall acceptability. The wine fermented with the mixed culture had intermediate values for all the parameters. The study concluded that rose petals can be used to produce wine with desirable sensory qualities and potential health benefits.