Preparation of wine from fruits of Musa accuminata and Ananas comosus; its physico-chemical analyses and sensory evaluation

Abstract

Wine is an alcoholic beverage made from fermented fruit juice. The study about wine production is known as Oenology. Wine making or vinification begins with the selection of the fruit, its fermentation into alcohol, and the bottling of the finished liquid. In the present study, Musa acuminata and Ananas comosus were used for the wine production under controlled fermentation for 20 days using Saccharomyces cerevisiae. The aliquots from both the wine mixture and control were taken under sterilized condition for various physico-chemical analyses at an interval of 5 days. The yeast cell viable count in the wine sample was estimated and it was found to rise initially during fermentation and then declined (17.7×10 6 to 10.1×10 6 cells/ml). The alcohol content of the wine sample was found to be 8%. The amount of reducing sugar was estimated using DNS reagent and it was found to decline gradually from 12.3-7.759 mg/ml. The antioxidant property of the samples was estimated using the radical scavenging activity (DPPH assay) and it was found to be about 22.64%. The specific gravity for the wine sample was estimated to be 0.902 g/cm 3 . The polyphenol content was estimated using Folin-Ciocalteus method (25.8-17.8786 mg/ml). The acidity of the wine increased as fermentation proceeded. The pH of the sample decreased to 2.5 from 4. The electrical conductivity was found to be 1.98 mS. The temperature ranged between 25-30.2℃. The FTIR was done with wine sample and the main functional group was found to be OH group.