Author(s):

Kruthika MH and Babu P

Abstract: An appropriate oenological process involves the screening of large numbers of natural yeast isolates to select desirable variants within a population of yeast strains. Therefore, yeast strains collected from different institutions and vineries were evaluated to study their influence on sensory quality of pomegranate wine. Among the eight yeast strains, Saccharomyces cerevisiae var. ellipsoideus with highest sensory score for body (1.69), flavor (1.63) and total score (16.46), considered to be the best viable strain for making pomegranate wine. Further, pomegranate juice was blended with grape, strawberry, plum and watermelon fruit juices in 75:25 and 50:50 ratios to improve various characteristics of wine quality. Wine prepared from blending pomegranate and plum in 75:25 ratios scored maximum for appearance (1.89) and overall quality (3.78) followed by pomegranate and plum in equal proportion. However, the wine samples of pomegranate with strawberry in 50:50 ratios were most liked by the sensory panel for its pleasant flavour.

Pages: 241-244  |  1092 Views  496 Downloads

Download (475KB)