NISCAIR Online Periodicals Repository Collection: NPR Vol.8(4) [July-August 2009]

Evaluation of preservation methods of low alcoholic plum wine

Wed, 29 Jul 2009 22:58:59 GMT

Title: Evaluation of preservation methods of low alcoholic plum wine

Authors: Gill, Amandeep; Joshi, V K; Rana, Neerja

Abstract: Natural wine from Plums, Prunus salicina Linn. (cv.‘Santa Rosa’)was prepared and standardized the preservation technique of low alcoholic wine. The wine was blended with sand pear juice at the rate of 20 and 30%. The blends were preserved with heat treatments i.e. by pasteurizing the wine at different temperatures for different intervals of time and by chemical preservatives using sodium benzoate (NaB) and sulphur dioxide @100 ppm each. In all the treatments, there was no change in TSS, acidity and alcohol concentration whereas when heating either at 70 or 80^oC for 10 or 2 min, respectively was carried out in comparison to the control (without heating or any preservative), highest reduction in TSS, increase in alcohol concentration and acidity took place. The heat treatment given to the wine showed complete elimination of microorganisms hence can be used for preservation of low alcohol wine.

Page(s): 392-405

Evaluation of litchi juice concentrate for the production of wine

Wed, 29 Jul 2009 22:58:59 GMT

Title: Evaluation of litchi juice concentrate for the production of wine

Authors: Singh, R S; Kaur, Preetinder

Abstract: The suitability of litchi [Litchi chinensis (Gaertn.) Sonn.] juice concentrate was investigated for the production of litchi wine. The large amount of fermentable sugars (85.20%) and acid content (4.25%) present in litchi juice concentrate were found suitable for its use in wine making. Amongst the four yeast strains screened for alcoholic fermentation of reconstituted litchi juice, Saccharomyces cerevisiae MTCC 178 was found the most potent strain. The optimal alcoholic fermentation of reconstituted litchi juice by S. cerevisiae MTCC 178 was recorded at 25°C, initial pH of must 5.0 and total soluble solids of 24°B with an inoculum level of 10% (v/v). The litchi wine produced from reconstituted litchi juice concentrate under the optimized conditions contained 11.60% (v/v) ethanol, 92 (mg/l) total esters, 124 (mg/l) total aldehydes and 0.78% (v/v) titratable acidity. The sensory evaluation revealed a clean, light amber colour of litchi wine, an attractive aroma of natural litchi fruit and a harmonious wine taste. The quality of wine as shown by the total score was rated as superior.

Page(s): 386-391

Enzymatic treatment for juice extraction and preparation and preliminary evaluation of Kiwifruits wine

Wed, 29 Jul 2009 22:58:59 GMT

Title: Enzymatic treatment for juice extraction and preparation and preliminary evaluation of Kiwifruits wine

Authors: Vaidya, Devina; Vaidya, Manoj; Sharma, Surabhi; Ghanshayam

Abstract: Kiwifruit [Actinidia deliciosa (A. Chev.)C. F. Liang & A. R. Ferguson] is nutritionally rich fruit with high ascorbic acid content (193mg/100g) but the extraction of its juice is difficult due to slimy pulp.To overcome this problem a combination of enzymes (pectinase 0.025g/kg + amylase 0.025g/kg + mash enzyme 0.05g/kg) were used to macerate pulp (2h at 50oC) and thus, facilitating the extraction of juice. The treatment enhanced the juice recovery (78.46%) compared to the control (58.44%) and the treatment did not affect the TSS, titrable acidity, pH, reducing and total sugars of the clarified juice. A comparison of physico-chemical characteristics of unclarified juice with that of enzymatically clarified showed a drastic decrease in pectin content and consequently, decrease in the viscosity of the juice. The outstanding feature of the juice was its high acidity and high concentration of ascorbic acid which however, decreased by 21% after clarification. The recovered juice was ameliorated with sugar (22 ± 1 ºB), 100 ppm SO₂ and 0.1% DAHP, and was fermented by pure culture of Saccharomyces cerevisiae at 22 ± 1 ºC. After fermentation, a wine of 9.7% alcohol and 7- 8 ºB residual total soluble solids was obtained. Blending with sucrose syrup made the wine palatable. Since, in present study the enzymes combinations were used for a period of 2 h, high yield and clarity of juice were recorded. The sensory panel adjudged the wine with good ranking for colour, aroma, body and overall acceptability.

Page(s): 380-385

Effect of initial sugar concentration on the physico-chemical characteristics and sensory qualities of cashew apple wine

Wed, 29 Jul 2009 22:58:59 GMT

Title: Effect of initial sugar concentration on the physico-chemical characteristics and sensory qualities of cashew apple wine

Authors: Attri, B L

Abstract: The technique for the production of wine from nutritious cashew apple has been standardized. The extracted cashew apple juice was treated with 0.5% food grade gelatin during heating for reducing the tannin contents. The TSS of the treated juice was ameliorated with sugar syrup and 0.1% diammonium hydrogen phosphate (as nitrogen source) to prepare the must. The fermentation rate of the must was found better for a week and reduced thereafter due to higher concentration of alcohol and low fermentation efficiency of the yeast. The fermentation carried out by the yeast Saccharomyces cerevisiae var. ellipsoideus was completed in 15 days. After storing the base wine for six months the physico-chemical characteristics and sensory quality of the product was assessed. The retention of ascorbic acid was better in wine with higher initial sugar concentration (ISC) whereas the titrable acidity, volatile acidity, total esters and total phenols increased and aldehydes decreased with higher initial sugar concentration. The sensory quality of the cashew apple wine revealed that the product having 8.25% alcohol had an edge over other treatments. Flow diagram for wine production as well as cost of production of the product has also been described in the paper.

Page(s): 374-379