International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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Original Research Articles                      Volume : 10, Issue:1, January, 2021

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.2021.10(1): 2941-2949

Process Optimization and Physico-Chemical Evaluation of Apple Ginger Blended Wine along with Different Sweetening Agents
Shivani Jyoti, Naveet Kaushal and Amrinder Singh*
1Department of Agriculture, Institute of Engineering and Technology, Ropar, Punjab, India
2Department of Agriculture, Mata Gujri College, Sri Fatehgarh Sahib, Punjab, India
3Department of Agriculture, Desh Bhagat University, Mandi, Gobindgarh, Punjab, India
*Corresponding author

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.

Keywords: Apple, Ginger, Wine, Sugar, Honey, Stevia, Saccharomyces cerevisiae var. ellipsoideus

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How to cite this article:

Shivani Jyoti, Naveet Kaushal and Amrinder Singh. 2021. Process Optimization and Physico-Chemical Evaluation of Apple Ginger Blended Wine along with Different Sweetening Agents.Int.J.Curr.Microbiol.App.Sci. 10(1): 2941-2949. doi:
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