Preparation and evaluation of wine from tendu (Diospyros melanoxylon L) fruits with antioxidants

Wine was prepared from tendu (Diospyros melanoxylon L.) fruits and evaluated. Must from tendu fruits was made by raising total soluble solids (TSS) to 20° B, 0.1% (NH₄) SO₄ as nitrogen source and fermenting it using 2% Saccharomyces cerevisiae var. ellipsoideus into wine. The wine had the following proximate compositions: TSS, 2°B; total sugar of 3.78g/100ml; titratable acidity, 1.32g tartaric acid/100ml; pH, 3.12; total phenolics, 0.95g/100ml; β-carotene, 8μg/100ml; ascorbic acid, 1.52mg/100ml; lactic acid, 0.39mg/100ml, methanol, 3.5% (v/v) and ethanol,6.8% (v/v). The tendu wine had a 2,2-diphenyl-1-picrylhydrazyl (DPPH)scavenging activity of 52% at a dose of 250μg/ml. Principal Component Analysis(PCA) reduced the 10 original analytical and proximate variables (TSS, total sugar, TA, pH, phenol, β-carotene, ascorbic acid, lactic acid, ethanol and DPPH scavenging activity) into three independent components that accounted for 83.42% of the total variations. Sensory evaluation was carried out by 16 trained panelists on various attributes such as taste, aroma, flavour, colour/appearance and after-taste. The analysis showed that the taste of tendu wine was liked strongly by the panelists and there was no significant difference between the two replicate sets (p<0.05) in most sensory parameters.