1Department of Food Science and Technology, Dr. Y.S.Parmar University of Horticulture and Forestry, Nauni, Solan, Himachal Pradesh, India
2Department of Biotechnology, School of Bioengineering and Food Technology, Shoolini University, Solan, Himachal Pradesh-173214
*Corresponding author : V.K. Joshi; vkjoshipht@rediffmail.com
Online published on 11 November, 2014.
Pumpkin (Cucurbita moschata) is one of the important tropical vegetable grown all over the world and is used for cullinary purpose to make food products. Preparation of alcoholic beverages including pumpkin wine is another outlet for its economic utilization. The present study was conducted with the objective to prepare and evaluate the wine from pumpkin. The wines were prepared after diluting pumpkin pulp in 1:2 ratio with different concentrations of additives and sugar sources using DAHP @ 0.1 per cent and SO2 @ 50 ppm. Among the different sugar sources, pectin and acidulant concentrations, the wine made with honey having 1 per cent pectin and 0.25 per cent acidulant and was ranked as the best. The results showed that the wine had many desirable characteristics like higher amount of alcohol, phenols, sensory scores and better other characteristics like acidity, sugars and volatile acidity than other treatments.
Pumpkin, DAHP, acidulant, higher alcohol, phenols, wine, pectin esterase
