Vol. 7, Issue 1 (2019)
Effect of different concentrations of roselle on physico-chemical changes in pomegranate wine
Author(s): Sindhu C, Sreenivas KN and Abhijith YC
Abstract: Pomegranate (Punica granatum L.) fruits which were unmarketable were used for the preparation of wine. The effect of different concentrations of roselle on various physico-chemical properties of pomegranate wine was investigated. The wine prepared from pomegranate arils with 32ºB sugar syrup, 2.5 per cent rind powder and 0.4 % roselle was found best as compared to other treatments with higher TSS (11.45 ºB), ascorbic acid (81.55 mg/100 ml), antioxidants (342.43 mg AAE/100 ml), phenols (384.07 mg GAE/100ml), alcohol (10.69) during primary fermentation and at storage of 30, 60 and 90 days were found desirable with physico-chemical properties.
Pages: 2031-2034 | 344 Views 51 Downloads
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How to cite this article:
Sindhu C, Sreenivas KN, Abhijith YC. Effect of different concentrations of roselle on physico-chemical changes in pomegranate wine. Int J Chem Stud 2019;7(1):2031-2034.
