Effect of varied levels of sugar concentration on wines produced from Emblica officinalis

A study on the preparation of wine from Amla (Emblica officinalis Gaertn.) using varied levels of sugar was carried out. Amla wine was prepared with extractions using whole fruits in 20, 22, 24, 26 and 28^oB sugar syrups. Alcohol content was found to increase with an increase in sugar concentration. Sensory evaluation was conducted for all the fresh wine samples, prior to ageing. The results revealed that the wine developed from the first five treatments were acceptable, after which the sensory acceptability scores was the best seen to decline. The wine prepared using Amla fruits with 28 ^oB sugar syrup were best out of all treatments.