Effect of Initial Sugar Concentration and SO₂ Content on the Physico-Chemical Characteristics and Sensory Qualities of Mandarin Orange Wine

Mandarin oranges are perishable in nature and to utilize surplus the fruit for the preparation of alcoholic wine is a good option. So, the present study was planned to prepare orange wine of acceptable quality. For this, variable initial sugar concentrations were kept. Different content of SO₂ were added to the orange must. Physico-chemical and sensory analyse of prepared wines were performed. With increase in initial TSS, the fermentatoin rates decreased. However, no such differences with respet to SO₂ levels were recorded. The physico-chemical characteristics of orange were comparable for other similar wines. The wine with initial TSS 28°C and SO₂ @150 ppm was adjudged to be the best for preparation of mandarine orange wine of acceptable quality.

During maturation, TSS, total sugars, total phenols, sulphur dioxide, yellow colour units, ethanol, titrable acidity and pH decreased, while reducing sugar, red colour units and total esters increased. All these changes were desirable.