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Seed incorporation during vinification and its impact on chemical and organoleptic properties in Syzygium cumini wine.

VenuGopal, K. S. and Anu Appaiah, K. A. (2017) Seed incorporation during vinification and its impact on chemical and organoleptic properties in Syzygium cumini wine. Food Chemistry, 237. pp. 693-700.

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Abstract

Syzgium cumini (Jamun) is an evergreen tropical tree, its various parts are known for many therapeutic properties. The present work represents the production of wines from jamun fruits using two different native isolates (Saccharomyces cerevisiae – KF551990 and Pichia gummiguttae – MCC 1273) and influence of jamun seeds on the physico-chemical parameters, chromatic properties, phenolic components and sensory attributes of wine. Wine produced was bottle aged for one year. On aging there was a reduction in bitterness and astringency. Aging lead to reduction in monomeric anthocyanin with an increase in copigmented and polymeric anthocynins thus affecting the wine color. Anthocyanin analysis in jamun wine indicated petunidin 3,5-diglucoside as the principal anthocyanin. PCA analysis of wine revealed association of young jamun wine with anthocyanin components. PLS analysis exhibited both positive and negative correlation between various attributes indicating sensory perception of jamun wine is affected by overall composition of the wine.

Item Type: Article
Uncontrolled Keywords: Fruit wine Seed addition Aging Color PCA PLS
Subjects: 500 Natural Sciences and Mathematics > 10 Plants > 06 Trees And Shrubs
600 Technology > 07 Beverage Technology > 01 Alcoholic beverage > 02 Wine
Divisions: Food Microbiology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 22 Nov 2017 10:49
Last Modified: 28 Aug 2018 05:37
URI: http://ir.cftri.com/id/eprint/13165

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