International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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Original Research Articles                      Volume : 6, Issue:9, September, 2017

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.2017.6(9): 104-111

Nutritional and Organoleptic Evaluation of Traditional Fruit Wines of North East Brewed from Nora Bagori (Prunus domestica) and Amlakhi (Embilica officinalis)
Mamoni Das1*, Madhumita Barooah2, Diganta Goswami2, Moloya Gogoi1 and Susanta Sarmah Pathak3
1Department of Food Science and Nutrition, College of Home Science,Assam Agricultural University, Jorhat -785013, India
2Deparment of Agricultural Biotechnology
3Department of Statistics, Biswanath, College of Agriculture, Assam Agricultural University, Jorhat -785013, India
*Corresponding author

Consumption of wide range of alcoholic beverages made from cereals and fruits is an integral part of diverse ethnic communities residing in the North Eastern Region of India. Fermented alcoholic beverages prepared in this region are unique and bear deep attachment with socio-cultural lives of local people. Wines from nora bogori (Prunus domestica) and amlakhi (Embilica officinalis) were prepared following the traditional methods adopted by ethnic tribes of Assam. The developed wines were assessed for physicochemical, nutritional and organoleptic properties using standard methods. Results revealed that the alcohol percentage of the developed wines ranged between 11.6 to 12.1%, which was at par with the recommended specifications for commercial table wine. The pH of nora bogori and amlakhi wines were 3.3 and 3.4 and the total acidity was 1.12 and 1.57 respectively, which reflects stability of the developed wines. The iron content of nora bogori wine was found to be 0.174 mg/100 ml whereas in amlakhi wine was 0.29 mg/100 ml. Calcium content was 136 mg and 392 mg per 100 ml in nora bogori and amlakhi wines respectively. Potassium content of nora bogori and amlakhi wines was 1.3mg/100ml and 4.60mg/100ml whereas the phosphorus content was found to be 2.473 mg/100 ml and 3.679 mg/100ml in nora bogori and amlakhi wine respectively. Sensory evaluation of the nora bogori and amlakhi wine produced with traditional fermentation conditions showed good quality and overall acceptability with high values for colour, aroma, flavour, astringency and body. Our study recommends that traditional method of wine brewing can benefit further scientific study to optimise the production and processing and be adopted at commercial level to produce good quality wine.

Keywords: Physico chemical, Nutritional, Organoleptic, Fruit, Traditional wine, North East Region.

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How to cite this article:

Mamoni Das, Madhumita Barooah, Diganta Goswami, Moloya Gogoi and Susanta Sarmah Pathak. 2017. Nutritional And Organoleptic Evaluation of Traditional Fruit Wines of North East Brewed from Nora Bagori (Prunus domestica) and Amlakhi (Embilica officinalis).Int.J.Curr.Microbiol.App.Sci. 6(9): 104-111. doi:
Copyright: This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike license.