Vol. 12, Special Issue 12 (2023)

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 4^th 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.