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NISCAIR ONLINE PERIODICALS REPOSITORY (NOPR) >
NISCAIR PUBLICATIONS >
Research Journals >
Indian Journal of Natural Products and Resources (IJNPR)
[Formerly Natural Product Radiance (NPR)] >
NPR Vol.8 [2009] >
NPR Vol.8(4) [July-August 2009] >
| Title: | Evaluation of preservation methods of low alcoholic plum wine |
| Authors: | Gill, Amandeep
Joshi, V K
Rana, Neerja |
| Keywords: | Low alcoholic wine
Plum wine
Prunus salicina
Preservation of wine
Fermentation
Preservatives |
| Issue Date: | Aug-2009 |
| Publisher: | CSIR |
| IPC Code: | Int. cl.8 – C12G 1/00 |
| 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 80oC
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 |
| ISSN: | 0975-1092 (Online); 0972-592X (Print) |
| Source: | NPR Vol.8(4) [July-August 2009]
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