National Academy of Agricultural Sciences (NAAS)
 |
PRINT ISSN : 2319-7692 Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
Preparation of wine from surplus apple fruits can reduces postharvest losses besides source of income. Apple ginger wine using different sources of sugars i.e. honey, sugar and stevia to raise the TSS of must to 20°B was prepared as per routine procedure. To impart medicinal value, ginger was added with different concentration to the must. The apparent effect of addition of extract was to delay the fermentation, not to stop it. The effect fermented conditions to fermented juice aroma compounds was also analyzed using headspace solid- phase microextraction and gas chromatograph- mass spectrometry (HS-SPME-GC-MS).Volatile aroma compounds were detected of apple juice, yeast and fermented juice. Physico-chemical characteristics of apple ginger wine before and after fermentation showed that the addition of extract did not affect the quality of wine adversely. From the sensory quality point of view, the extract treated with 6% ginger juice and sugar at 20°Bwas superior to the 8% ginger juice with 20°B(only stevia) in most of the sensory qualities. The highest score (9) was awarded to 6% ginger juice at 20°B (only sugar) based wine. The total phenols which are expected to contribute the antimicrobial and antioxidant activities of the wine. Reducing sugars, total sugar, titrable acidity, ethanol and volatile acidity increased significantly while total phenols decreased.
 |
 |
 |
 |
 |
