Studies on jackfruit and kokum blended wine during storage
Author(s):
Akash Galande, CD Pawar, MH Khanvilkar, JJ Kadam and Pooja Sawant
Abstract:
The experiment was laid out in Completely Randomized Design with eight treatments and three replications by blending jackfruit and kokum natural juices. The T.S.S. of must was adjusted to 24 0Brix and pH kept natural, except treatment T8 where pH was adjusted to 3.5. T.S.S. and pH was found to be decreased during fermentation of must. Wine recovery from must ranged between 60 and 88 per cent. Yeast count increased up to 4th day and then showed declined trend. In case of chemical composition of wine during storage, T.S.S., reducing sugars, total sugars, titratable acidity, ascorbic acid, anthocyanin, protein, tannin, pectin content decreased and pH and alcohol content of wine increased. At the end of storage lowest T.S.S. was recorded by T5 and T8. Treatment T8 recorded lowest reducing sugars, total sugars and tannin while treatment T7 had highest titratable acidity, ascorbic acid, anthocyanin and protein. Lowest pH was recorded by treatment T7. Lowest pectin content was recorded by treatment T1. Maximum alcohol content was recorded by treatment T8. Treatment T4 has highest overall sensory score. Maximum B:C ratio was recorded by treatment T4 followed by T2 and T3 Hence, among different treatments under study treatment T4 (85% jackfruit pulp + 15% kokum juice) found to be best.
How to cite this article:
Akash Galande, CD Pawar, MH Khanvilkar, JJ Kadam and Pooja Sawant. Studies on jackfruit and kokum blended wine during storage. The Pharma Innovation Journal. 2023; 12(12S): 139-145.