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Title: Effect of dilution and maturation on physico-chemical and sensory quality of jamun (Black plum) wine
Authors: Joshi, V K
Sharma, Rakesh
Girdher, Aman
Abrol, Ghan Shyam
Keywords: Jamun;Black plum;Syzygium cuminii;Wine;Total phenols;Anthocyanin
Issue Date: Jun-2012
Publisher: NISCAIR-CSIR, India
IPC Code: Int. cl. (2011.01)-A61K 36/00, A23L 2/02
Abstract: Black plum or Jamun fruit [Syzygium cuminii (Linn.) Skeels] is relished for its sugar, acid and tannin content and is considered useful for curing diabetes, heart and liver troubles. The fruit has large amounts of anthocyanin and other nutrients of medicinal and therapeutic properties. To prepare jamun wine, the pulp was diluted with water in different proportions (1:0.5, 1:1 and 1:2). The diluted pulp was ameliorated with sugar (24°B), 100 ppm SO2, 0.5% pectinase enzyme and DAHP (0.1%). The must was fermented with pure wine yeast Saccharomyces cerevisiae var. ellipsoideus (5% v/v) at 22±1°C. Jamun must prepared by dilution (1:2) gave better fermentation behaviour than the other two treatments. With the increase in dilution level, ethanol content and total esters increased while total soluble solids, titratable acidity, sugars and anthocyanin content decreased. All the wines were matured for a year and then, evaluated for various physico-chemicals and sensory quality characteristics. TSS of jamun wine of different dilutions ranged from 8.6 to 10°B. Jamun fruit wine of T1 (1:0.5 dilution) had the highest acidity, reducing sugars, total phenols and anthocyanin contents, whereas ethanol content and total esters were found higher in T3 (1:2 dilution). The ethanol content of wines of different treatments ranged from 9.9 to 11.8% (v/v) and the wine prepared from T2 (1:1 dilution) was adjudged the best with respect to sensory qualities. On the basis of physico-chemical and sensory quality characteristics, jamun wine prepared by 1:1 dilution is considered best as table wine and maturation for a year improved the quality of wine considerably.
Page(s): 222-227
ISSN: 0976-0512 (Online); 0976-0504 (Print)
Appears in Collections:IJNPR Vol.3(2) [June 2012]

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