Volume : II, Issue : IV, April - 2013

Production of Wine by Using Apples and Bananas

Y. B. Bhagath, Beulah A. M, Sucharitha K. V

Abstract :

Wine can be made by using any plant extract or fruit juice that contains sufficient levels of fermentable sugars. However, most wine varieties were made from the matured berries of the grapes primarily cultivars of Vitis vinifera, which were grown in most of the regions of the world. Wine making is an important economic activity not only in the traditional countries of the world such as France and Germany, but also in new developing countries like China, Argentina.etc. Wine may be made from any fruit which contains sufficient levels of fermentable sugars and aromatic compound. Banana and apples are the fruits which contains sufficient amounts of sugars which plays an important role in the process of fermentation and these fruits also contains different aromatic volatile compounds which gives a characteristic flavor to the wine. Fresh fruit Juice extracted from apples and bananas were susceptible to oxidation and owning reactions which changes the characteristic aroma and flavor of the juice and ultimately it affects the quality of the wine. The oxidation reaction is mainly enzymatic but it can also occur without the mediation of enzymes. So, potassium metabisulphite (KMS) at the rate of 50-100 ppm was added to the juice to prevent the oxidation and owning reactions. To 300ml of apple and banana juice of three different proportions (A, B and C) 90ppm Potassium metabisulphite (KMS) was added to prevent oxidation and owning reactions. To the final volume of the juice 30g of cane sugar was added to ing the Brix up to 18 - 20 to obtain alcoholic content up to10? by V/V. To the final preparation 10ml yeast culture was added and incubated at a temperature of 20±20c for a period of 21 days in laboratory conditions to assess the complete fermentation. After completion of fermentation wine was filtered, clarified and aged for a period of 3 months. Aged samples were compared with standard wine which is available in the local market. The three different proportions of wine samples were subjected to the sensory evaluation and Maximum scores for organoleptic characters like color, aroma, taste and overall acceptability was recorded. Among the three samples, sample C (apple and banana juice ratio (40%+60%)) had the better quality characteristics when compare to other samples A and B

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Article: Download PDF   DOI : 10.36106/ijsr  

Cite This Article:

Y.B. Bhagath,Beulah A. M,Sucharitha K. V Production of Wine by Using Apples and Bananas International Journal of Scientific Research, Vol.II, Issue.IV April 2013

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