Department of Food Science and Technology, Post Graduate Institute, Mahatma Phule Krishi Vidyapeeth, Rahuri, Dist.-Ahmednagar-413722
Online published on 26 August, 2016.
Present investigation was undertaken to standardize the process of wine making from jamun fruit juice of konkan bahadoli and Local varieties. The experiment was undertaken at two levels of inoculum (2 and 4%) and pH (3 and 5) using, yeast (S. cerevisiae, strain NICM-3045). The resulting juice samples were fermented for 20 days with 24°Brix TSS level. The wines obtained from these treatments were evaluated for chemical composition and sensory properties. These wines contained 6.6 to 9.0° Brix and 6.6 to 7.5 per cent alcohol. The sensory score of the wines ranged from 15.1 to 17.7 for color and appearance, 15.3 to 17.5 for flavor, 14.7 to 16.7 for taste and 15.7 to 16.7 for the overall acceptability.
Jamun fruit, red wine, yeast (Saccharomyces cerevisiae)
