Effect of Different Concentrations of Sugar Syrup on pH, TSS And Alcohol Content of Pomegranate Wine During Fermentation and at Different Storage Period

Pomegranate (Punicagranatum L.) is a high yielding crop that fetches greater income, but due to bacterial blight infestation and irregular irrigation, the fruits crack and loose their marketability, thus getting wasted in the farm field. So these fruits were utilized for preparation of wine from pomegranate arils at department of Postharvest Technology, P.G Centre UHS campus GKVK, Bengaluru. Pomegranate fruits of cultivar ‘Kesar’ which were unmarketable (cracked, bruised broken and cut) were obtained from market. Wine was prepared without crushing the arils. Fermentation was carried for 9 days and storage at 30, 60 and 90 days. Equal quantity of extracted arils was taken in conical flask and different concentration of sugar syrup (24, 26, 32, 36 and 40°B) was added into it and allowed for fermentation. Prepared wine was analysed for pH, TSS, acidity, ascorbic acid, alcohol, tannins, sugars and the acceptance was considered by organoleptic evaluation. Based on these, the pomegranate arils with 32°B of sugar syrup with 2.5 per cent of pomegranate rind powder was found best as compared to others with a pH (3.42), TSS (10.17°B), acidity (0.61%), ascorbic acid (11.06 mg/100 ml), alcohol (13.51%), tannins (65.05 mg/100ml), anti-oxidant (1084.18 mg/AAE L) and total sugar (9.64%). The overall acceptability score of the pomegranate wine was 4.75 out of 5.