International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
Index Copernicus ICI Journals Master List 2022 - IJCMAS--ICV 2022: 95.28 For more details click here
National Academy of Agricultural Sciences (NAAS) : NAAS Score: *5.38 (2020) [Effective from January 1, 2020] For more details click here

Login as a Reviewer

See Guidelines to Authors
Current Issues
Download Publication Certificate

Original Research Articles                      Volume : 7, Issue:10, October, 2018

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : /
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2018.7(10): 183-192

Effect of Pretreatments on the Quality of Grape Wine
R. Navarasam, N. Karpoora Sundara Pandian, B. Dhanalakshmi and M. Abdul Reiyas
Food Technology, Tamil Nadu Veterinary and Animal Sciences University, College of food and Dairy Technology, Koduveli, Chennai-600052, Tamil Nadu, India
*Corresponding author

This research paper concentrated on studies on the effect of pretreatments on the quality of grape wine. The changes due to pretreatments on the functional properties are such as total phenols, tannins and catechins. Hence, various thermal treatments such as microwave with a combination of 300 W for 2, 4 and 6 min and conventional thermal pasteurization at 50, 60, 70°C with the time interval of 30 and 60s were applied to the grape must to study the extraction efficiency of polyphenols. The quality parameters of prepared wine from the grape must subjected to conventional thermal pasteurization at 70°C for 60 s revealed increase in total phenolic compound and tannin content with mean values of 210.43 mg/100 ml of wine and 118.27 mg/ 100 ml of wine, respectively whereas microwave treatment for 6 min revealed increase in catechin content with mean value of 68.95 mg/ 100 ml of wine at the end of fermentation.

Keywords: Red wine, Conventional thermal Pasteurization, Microwave treatment, Tannin, Catechin

Download this article as Download

How to cite this article:

Navarasam, R., N. Karpoora Sundara Pandian, B. Dhanalakshmi and Abdul Reiyas, M. 2018. Effect of Pretreatments on the Quality of Grape Wine.Int.J.Curr.Microbiol.App.Sci. 7(10): 183-192. doi:
Copyright: This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike license.