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Utilization of Jamun Fruit (Syzygium cumini) for Production of Red Wine
ISSN: 0976 - 7614
Publisher: author
Utilization of Jamun Fruit (Syzygium cumini) for Production of Red Wine
Indexed in
Biology and Life Sciences
ARTICLE-FACTOR
1.3
Article Basics Score: 3
Article Transparency Score: 2
Article Operation Score: 3
Article Articles Score: 2
Article Accessibility Score: 3
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International Category Code (ICC):
ICC-0402
Publisher: Journal Of Advanced Laboratory Research In Biology Society..
International Journal Address (IAA):
IAA.ZONE/097652737614
eISSN
:
0976 - 7614
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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 clari...
