International Journal of Food and Fermentation Technology

  • Year: 2016
  • Volume: 6
  • Issue: 2

Evaluation of wine prepared from sugarcane and watermelon juice

1Post Harvest Technology of Horticultural Crops, Bidhan Chandra Krishi Viswavidyalaya, Mohanpur, W.B., India

2Department of Botany, Rajiv Gandhi University, Rono Hills, Doimukh, Arunachal Pradesh, India

Abstract

Sugarcane (Saccharum officinarum L.) juice which contains high amount of sugar was used as a raw material and an attempt was made to prepare sugarcane wine blended with content fruits viz. watermelon (Citrullus lanatus Thunb.). Among the prrparation of sugarcane blended with watermelon juice, the concentration of 1:1 (v/v) maintained at total soluble solids (TSS) 30.3 °Brix, temperature 26°C and pH 4.5 during fermentation, was found to be the best as it produced wine of alcohol percentage (9.6%), TSS (14.2 °Brix), titrable acidity (0.92%) and total reducing sugar (11.98%) with good flavour, colour and overall acceptability. Changes during maturation were also documented. Therefore, maturation storage yields high quality wine.

Keywords

Blend, fermentation, sugarcane, sugar, sensory evaluation, watermelon, wine