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Abstract                 Volume:6  Issue-4  Year-2019          Original Research Articles

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Evaluation of physicochemical and sensory properties of wine from Citrus maxima fruit
Anjana Prakash1, Ancy Philip1, S. Archa1, C. V. Archana1, Arathy G. Nair1, B. Arya1, K. R. Sabu2, B. R. Rajesh1 and Pratap R. Chandran1*
1Department of Biotechnology and Research, K. V. M. College of Science and Technology, K.V.M. College Road, Kokkothamangalam P. O., Cherthala – 688 583, Alappuzha District, Kerala State, India
2Department of Chemistry, Arba Minch University, Abaya Campus, Arba Minch. P. B. No. 21, Ethiopia
*Corresponding author

Wine production is a natural process that requires very little human intervention. Saccharomyces cerevisiae is the backbone of wine industry. Pomelo (Citrus maxima), considered as a citrus fruit provides number of surprising health benefits. It is native to South and South East Asia. The taste of pomelo is quite pleasant with the consistency of grape fruits without tart or tangy flavor. This work is aimed at producing wine from fermented pomelo fruit pulp. Primary and secondary fermentation of pomelo fruit lasted for 20 days, during which aliquots of samples were analyzed for pH, yeast count, alcohol content, specific gravity, poly phenol content, electrical conductivity, antioxidant property and citric acid content using standard procedures. The organoleptic assay of pomelo wine was also carried out after the completion of the fermentation tenure which gave a satisfactory result. The pH of fruit must during the fermentation period ranged from 6 to 4. Specific gravity of wine showed a decrease from 1.13 to 1.12. On the other hand alcohol content almost tripled and citric acid content increased from 2.56% to 4.99% during fermentation. As the fermentation progressed, the content of polyphenol showed a gradual decrease. The electrical conductivity of wine when observed after the completion of fermentation was found to be 897 mS and the total dissolved solids were found to be 484 ppm at 30°C. The antioxidant activity of the wine was evaluated using DPPH assay and the value was obtained as 86.3%.

Keywords: Alcoholic beverage Citrus maxima Fermentation Fruit juice Saccharomyces cerevisiae
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How to cite this article:

Anjana, P., Ancy, P., Archa, S., Archana, C. V., Nair, A. G., Arya, B., Sabu, K. R., Rajesh, B. R., Chandran, P. R., 2019. Evaluation of physicochemical and sensory properties of wine from Citrus maxima fruit.Int.J.Curr.Res.Biosci.Plantbiol. 6(4): 24-31. doi: https://doi.org/10.20546/ijcrbp.2019.604.004
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