Development of Mixed Fruits Wine and Quality Evaluation During Storage
Date
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
Sardar Vallabh Bhai Patel University of Agriculture & Technology, Meerut
Abstract
In the case of fruits, India is one of the largest producers in the world. Fruits are
encompassed by the most important foods of mankind as they are not only nutritive
but are also indispensable for the maintenance of health. Grapes are known to be the
most commonly used raw material for the production of wine. Winemaking is one of
the most ancient technologies and is now one of the most commercially prosperous
biotechnological processes. Wine making was perhaps the oldest innovations and is
presently quite possibly the most economically prosperous biotechnological measures.
Wines were regular utilization characterized as a result of the typical alcoholic aging
of the juice of sound ready grapes. Wine is an alcoholic beverage produced from
juices of variety of fruits by fermentative action of microorganisms either
spontaneously or seeding with a particular strain mainly of yeast species to adopt a
particular quality of wine. Wine is one of the most recognizable high value added
products from fruits. The juice was extracted by homogenizing the pulp mixer after
washing the fruits. The mixture of fruits pulp containing low sugar and thus sugar
level was adjusted from 25 oBrix by using sugar solution. The pH level of mixture ws
adjusted at 4. The juices were yeasting by Saccharomyces cerevisiae with two levels
such as 1 % & 0.5 %. The complete mixture will be hold 30 days for fermentation at
room temperature. The wine was racking pasteurization (60 oC, 3 min.) and bottling
after fermentation process. The Specific Gravity, Density and Alcohol content of
mixed fruit wine showed an increasing trend for all the treatments, while pH content
and TSS of mixed fruit wine showed an decreasing trend for all the treatments with
fermentation period up to 0, 10, 20 and 30 days. The study revealed that specific
gravity of the samples having yeast concentration of 1%. The ANOVA of steady
revealed that the specific gravity, density, pH content, TSS and Alcohol content of
mixed fruit wine was found to be significant at p ≤ 0.05 level of significance.