Production, Development of Mixed Fruit Wine and Quality Analysis During Fermentation

Vikrant Kumar¹, Mohd Nayeem Ali¹, Anjali Jakhar¹ and Mukul²

¹Department of Agriculture, Shri Ram College, Muzaffarnagar (UP) 251001

²BAU & T, Banda (UP) 210001

Received: Oct 6, 2023/ Revised: Oct 25, 2023/Accepted: Oct 28, 2023

Abstract

The mixture of fruit pulp contains low sugar, and thus the sugar level will adjust to 25^oBrix by using a sugar solution. The pH level of the mixture will be adjusted to 4. The juice will be yeasted by Saccharomyces cerevisiae at 0.5%. The specific gravity of mixed fruit wine showed an increasing trend for all the treatments with fermentation periods up to 0, 10, 20, and 30 days. The TSS largely affects the various physicochemical parameters of fermented wine. Sugar is the main substrate for the fermentation of fruit juice into alcohol. The specific gravity of the wine was found to decrease with an increase in sugar percent. The highest value of alcohol content was found at 11.62 v/v in the T₆ sample after the last day of the fermentation period with 0.5% yeast concentration. It has been observed that the sample shows a low-alcoholic wine.

Keywords: Fruits, Fermentation, TSS, Specific Gravity, Alcoholic Wine

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Kumar, V., Ali, M. N., Jakhar, A. and Mukul, (2023). Production, Development of Mixed Fruit Wine and Quality Analysis During Fermentation. Science Archives, Vol. 4(4), 307-312. https://doi.org/10.47587/SA.2023.4411

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