OPTIMIZATION OF ETHANOL CONCENTRATION, GLYCEROL CONCENTRATION AND TEMPERATURE CONDITIONS OF GRAPE-MAHUA WINE TO MAXIMIZE THE QUALITY AND OVERALL ACCEPTABILITY

Authors

  • Mandeep Kaur
  • H.K. Sharma
  • Sandeep Patil
  • Anakalo Shitandi

Keywords:

Ethanol, glycerol, mahua, optimization, quality, red wine

Abstract

Black grapes (Vitis vinifera) and mahua (Madhuca longfolia) extract was used in 90:10 grape-mahua ratio for fermentation for 15 days and subjected to clarification using bentonite and gelatin as fining agents. Ageing was allowed for three months and studies were conducted using response surface methodology to assess the effect of ethanol, glycerol and temperature on viscosity, color, specific gravity, pH and overall acceptability. Experimental designs were conducted and 20 samples were prepared containing varying concentration of ethanol (7.55%-13.44%), glycerol (6.19-18.8g/l) and temperature (5.6-22.4oC) respectively. The maximum desirability of 93% was obtained for wine under the optimized conditions 13.44% ethanol, 6.19g/l glycerol and 14oC temperature, having viscosity (efflux time), 12.9 s; color absorbance, 4.61; SG, 1.0012; pH, 3.34 and overall acceptability, 8.47.

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Published

2013-06-01

How to Cite

Kaur, M., Sharma, H., Patil, S., & Shitandi, A. (2013). OPTIMIZATION OF ETHANOL CONCENTRATION, GLYCEROL CONCENTRATION AND TEMPERATURE CONDITIONS OF GRAPE-MAHUA WINE TO MAXIMIZE THE QUALITY AND OVERALL ACCEPTABILITY. Journal of Microbiology, Biotechnology and Food Sciences, 2(6), 2426–2430. Retrieved from https://office2.jmbfs.org/index.php/JMBFS/article/view/7098

Issue

Vol. 2 No. 6 (2013): June - July

Section

Food Sciences

License

Copyright (c) 2013 Mandeep Kaur, H.K. Sharma, Sandeep Patil, Anakalo Shitandi

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

All papers published in the Journal of Microbiology, Biotechnology and Food Sciences  are published under a CC-BY licence (CC-BY 4.0). Published materials can be shared (copy and redistribute the material in any medium or format) and adapted (remix, transform, and build upon the material for any purpose, even commercially) with specifying the author(s).