A Study on Quantitative and Qualitative Characteristics of Fruit Wine Produced from Syzygium cumini (Maadan)

Abstract

Fruit wines with considerable health benefits are produced by the alcoholic fermentation of fresh fruits or fruit juices. "Maadan" (Syzygium cumini), an underutilized seasonal fruit was used in this study to produce fruit wine. The wine was produced using three concentrations of fruit juice namely low, medium and high (16.7%, 33.3% and 50%) according to the volume basis. All the fruit pulps were subjected to primary and secondary fermentation for 42 days. The produced wines were evaluated quantitatively and qualitatively and the values were compared with commercial "Merlot” wine to determine the most suitable fruit concentration. Quantitative evaluation of "Maadan" wine started with medium concentration of fruit juice showed 7 Brix0, 1.04 Specific gravity, 4.13 pH, 0.7% Titratable acidity and 13% Ethanol amount. These values were closer to the scores of commercial "Merlot" with 7 Brix0, 1.04 Specific gravity, 3.86 pH, 0.3% Titratable acidity and 13% Ethanol amount. Qualitatively, a sensory evaluation was carried out to evaluate appearance, aroma, taste, finish and overall acceptability of the produced wines and commercial wines. "Maadan wine" with medium concentration of (33.3%) fruit juice scored the highest median from the Friedman test. Among the three concentrations of fruit pulps used, it can be concluded that the medium fruit pulp concentration of "Maadan" (33.33 %) is qualitatively and quantitatively the most suitable for fruit wine production.