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Indian Journal of Natural Products and Resources (IJNPR)
[Formerly Natural Product Radiance (NPR)] >
IJNPR Vol.3 [2012] >
IJNPR Vol.3(2) [June 2012] >
| 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 |
| CC License: |  CC Attribution-Noncommercial-No Derivative Works 2.5 India |
| ISSN: | 0976-0512 (Online); 0976-0504 (Print) |
| Source: | IJNPR Vol.3(2) [June 2012]
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