tailieunhanh - Studies on process development and organoleptic evaluation of blended wine from grape, guava and non juice

The present study was planned to investigate the possibility of blending different fruit juices for preparation of blended wine and to observe its effects on physico-chemical, sensorial and microbiological quality. During the preparation of wine three ratio of different concentration of guava and noni were used by keeping the grape juice concentration constant, because it has more fermentable sugar compared to the others which was easily fermentable for yeast to convert them into alcohol. The blended samples along with control one was allowed to ferment for period of ten days. The different properties of the must were studied during fermentation period at 1 st, 5th and 10th day. It was concluded that blended juice wine containing grape, guava and noni juice at the concentration of 80, 10 and 10 per cent respectively was found to be more acceptable ( score). It was also observed that alcohol content was found gradually increased up to 5th day and decreased at slower rate after 10th day in all samples including the control. Thus, the prepared blended juice wine was having good taste and antioxidant activity due to synergistic effect of blended fruit juices. | Studies on process development and organoleptic evaluation of blended wine from grape, guava and non juice