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Augmentation of chemical and organoleptic properties in Syzygium cumini wine by incorporation of grape seeds during vinification.

VenuGopal, K. S. and Chris, Cherita and Anu Appaiah, K. A. (2018) Augmentation of chemical and organoleptic properties in Syzygium cumini wine by incorporation of grape seeds during vinification. Food Chemistry, 242. pp. 98-105. ISSN 0308-8146

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Abstract

The role of grape seed tannins on improving organoleptic properties and its involvement in color stabilization in red wine are well established. The addition of grape seeds as the source of condensed tannins in fruit wine may provide a solution for its color instability and improvement of sensory attributes. Syzgium cumini is traditionally known for its therapeutic properties. In the current study, the influence of yeasts and grape seed addition during fermentation on the chromatic, phenolic and sensory attributes of the wine was accessed. Grape seed addition improved the color characteristics of wine and increased overall phenolic composition. Analysis by HPLC revealed 6 major anthocyanins, among which 3, 5-diglucoside form of delphidin and petunidin was found to be the major components. Cluster and PLSR analysis explained the impact of seed addition on the yeasts, as well as on the perception of panelists, with bitterness and astringency as the dominating attributes.

Item Type: Article
Uncontrolled Keywords: Fruit wine Jambolan PLSR AHC Phenolics Sensory analysis
Subjects: 600 Technology > 07 Beverage Technology > 01 Alcoholic beverage > 02 Wine
600 Technology > 08 Food technology > 24 Fruits > 05 Grapes
Divisions: Food Microbiology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 22 Nov 2017 11:14
Last Modified: 26 Dec 2017 10:32
URI: http://ir.cftri.com/id/eprint/13169

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