Mahua Flower Blended Wines with Fruitful Twists

In the present study, dried flowers of Mahua (Madhuca indica L.) were used to prepare blended wine in the ratio of 1:1 with other native fruits juices viz, black grape, white grape, pomegranate, orange juices and Palash flower juice (Butea Monosperma Lam) in order to enhance flavour and function. After 21 days of fermentation, all six treatments were kept for a seven-month ageing period at 25°C and then analyzed for their physico-chemical properties. Based on their alcohol content the treatments T₁, T₂, T₃, and T₅ wines were categorized as starter wines whereas the T₄ and T₆ wines were categorized as table wines and finished wines, respectively. The mean values of alcohol (v/v) ranged from 4.72% to 9.01 %, the TSS ranged from 8° to 12°Brix and the specific gravity ranged from 1.032 to 1.057. T₄ Wine (Mahua flower pulp 50% + pomegranate juice 50%) is categorized as table wine (9.01% alcohol) with a medium copper colour, TSS of 8°Brix and a specific gravity of 1.057 while T₂ Wine (Mahua flower pulp 50% + Black grape juice 50%) is categorized as table wines (7.39% alcohol) with a deep copper colour, TSS 9°Brix, and a specific gravity of 2.364 with higher antioxidant activity and organoleptic score. All six wines were recorded below detectable levels of heavy metals and higher levels of total phenols and flavonoid content.