Utilization of Jamun Fruit (Syzygium cumini) for Production of Red Wine

  • Shashikant S. Patil Department of Food Science and Technology, Sharadchandraji Pawar College of Food Science and Technology, Kharawate-Dahiwali, Dist-Ratnagiri-415606, MS, India.
  • Rahul M. Thorat Department of Food Science and Technology, Sharadchandraji Pawar College of Food Science and Technology, Kharawate-Dahiwali, Dist-Ratnagiri-415606, MS, India.
  • P. Rajasekaran School of Food Sciences and Technology, Karunya University, Coimbatore-64114, TN, India.
Keywords: Jamun fruit, Red wine, Yeast (Saccharomyces cerevisiae)

Abstract

Jamun (Syzygium cumini) fruit was utilized for the production of red wine which is offering a lot of health benefits by acting as an effective medicine. The alcohol content of wine varied from 6.62 to 10.25 depending upon the variable concentration of total soluble sugars (7.88 to 10.53%) and varying levels of yeast (5, 10, 15 and 20%). Saccharomyces cerevisiae was used in the process of fermentation. The wine that had 8.22% alcohol obtained by fermentation with 10% yeast level, 8.18% TSS (Treatment T2) was considered to be the best acceptable when compared with others (T1, T3 and T4 Treatments). This wine was found to be the best by the panel members with respect to colour, taste, astringency and flavour. The wine that had 6.62% alcohol obtained by fermentation with 5% yeast level, 7.88% TSS was considered to be the least preferred and less acceptable when compared with others. No significant changes were observed in colour and clarity of wine obtained with 5% addition of yeast. However, with 5% addition of yeast, the taste, flavor and astringency attributes of wine were the least preferred when compared with others. The highest test score for taste, flavour and astringency properties was obtained for Treatment (T2). The time required for fermentation was 7 days at 28 ± 20C. The wine obtained with 15% (9.16% alcohol content) and 20% (10.25% alcohol content) yeast levels were found to have moderately acceptable scores.

Downloads

Download data is not yet available.

References

[1]. Anonymous, (2005). Jamun production trends in India and World. Market updates fruits.
[2]. AOAC, (1990). Official method of analysis: Fifteenth edition. Association of Analytical Chemists, Washington DC.
[3]. Chavan, V.D. (2008). Fruit-based fermented beverages. Beverage and food world, 40(1): 40-43.
[4]. Chowdhury, P. and Ray, R.C. (2007). Fermentation of Jamun (Syzygium cumini L.) fruits to form Red Wine. ASEAN Food Journal, 14 (1): 15-23.
[5]. Kraus, E.C. (2003). Home wine and beer making supplies: http//www.eckraus.com.
[6]. Shrivastava, R.P. and Kumar, S. (2009). Fruit and vegetable preservation. Principles and practices, IBDC, New Delhi.
Published
2012-07-01
How to Cite
Patil, S., Thorat, R., & Rajasekaran, P. (2012). Utilization of Jamun Fruit (Syzygium cumini) for Production of Red Wine. Journal of Advanced Laboratory Research in Biology, 3(3), 200-203. Retrieved from https://e-journal.sospublication.co.in/index.php/jalrb/article/view/126
Section
Articles
Abstract viewed = 189 times, PDF downloaded = 113 times