Effect of Different Concentrations of Sugar Syrup on TSS and Alcohol Content of Aonla Wine During Fermentation and at Different Storage Period of Three Batches

Aonla (Emblicaofficinalis G.) fresh and fallen whole fruits can be used for wine making. Wine was prepared from aonla whole fruit in department of Postharvest Technology, P.G Centre UHS campus GKVK, Bengaluru. Fermentation was carried for 21 days and storage at 30, 60 and 90 days. For the first time, whole fruits were used for the preparation of aonla wine with repeated extractions. The wine was prepared from whole fruits in three batches. Prepared wine was analysed for pH, TSS, acidity, ascorbic acid, alcohol, tannins, sugars and the acceptance was considered by organoleptic evaluation. Among different treatmentsaonla with 28p B sugar syrup was found best, the wine extracted from third batch was more acceptable. The prepared wine was analysed for pH (3.25), TSS (11.73°B), acidity (0.67%), ascorbic acid (277.65 mg/100ml), alcohol (13.94%), tannins (24.57 mg/100 ml), anti-oxidant (1278.19 mg/AAEL) and total sugar (10.93%). The overall acceptability score of the pomegranate wine was 4.83 out of 5.