Possibility of wine production from karanda (Carissa carandas L.) fruit
DOI:
https://doi.org/10.14719/pst.2021.8.3.1293Keywords:
ethanol, fermentation processes, wine, Total phenolic contentAbstract
Karanda (Carissa carandas L.) is an underutilized fruit with plenty therapeutic and functional properties. In fermentation, yeast metabolites soluble solids in fruit juice to produce energy, ethanol and carbon dioxide. The present research aimed to examine various parameters such as temperature, pH, sugar addition and inoculum size in the primary fermentation, and aging time in storage affecting to karanda wine quality. This research was conducted from 2019 to 2020. Results showed that supplementation of sugar 9 %, pH 3.6, temperature 28 oC, inoculum size 14% and aging in 10 weeks, karanda wine obtained high ethanol content (8.19±0.02 % v/v), total phenolic content (184.32±1.17 mg GAE/100 g) and overall acceptability (8.01±0.02). Wine from this valuable karanda fruit would be beneficial for health by moderate consumption.
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