National Academy of Agricultural Sciences (NAAS)
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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 |
The present investigation on cold and heat maceration was carried out to know the sensory quality of Jamun wine was evaluated. Jamun wine was prepared from three different must types viz., juice, pulp + skin and pulp + skin + seed were exposed to cold soaking and heat maceration of about 8OC for five days and 82OC for two minutes, respectively. The physicochemical and sensory quality of the wine was recorded in fresh, three and six months. Organoleptic evaluation for all the quality attributes like appearance, colour, aroma and bouquet, acidity, sweetness, body, flavour, astringency, overall quality and total score were showed significant differences. The wine produced from thermovinification and must of pulp and skin (T8) secured the highest score and T1 (Juice) secured lowest score at six months of ageing. The quality of jamun wine can be improved by adopting novel maceration techniques and there is a great scope for utilization of jamun fruits for wine making to reduce the post-harvest loss.
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