Seed incorporation during vinification and its impact on chemical and organoleptic properties in Syzygium cumini wine.
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
View Archive Info| Field | Value | |
| Relation |
http://ir.cftri.com/13165/
http://dx.doi.org/10.1016/j.foodchem.2017.05.160 |
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| Title |
Seed incorporation during vinification and its impact on chemical and
organoleptic properties in Syzygium cumini wine.
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| Creator |
VenuGopal, K. S.
Anu Appaiah, K. A. |
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| Subject |
06 Trees And Shrubs
02 Wine |
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| Description |
Syzgium cumini (Jamun) is an evergreen tropical tree, its various parts are known for many therapeutic
properties. The present work represents the production of wines from jamun fruits using two different
native isolates (Saccharomyces cerevisiae – KF551990 and Pichia gummiguttae – MCC 1273) and influence
of jamun seeds on the physico-chemical parameters, chromatic properties, phenolic components and
sensory attributes of wine. Wine produced was bottle aged for one year. On aging there was a reduction
in bitterness and astringency. Aging lead to reduction in monomeric anthocyanin with an increase in copigmented
and polymeric anthocynins thus affecting the wine color. Anthocyanin analysis in jamun wine
indicated petunidin 3,5-diglucoside as the principal anthocyanin. PCA analysis of wine revealed association
of young jamun wine with anthocyanin components. PLS analysis exhibited both positive and negative
correlation between various attributes indicating sensory perception of jamun wine is affected by
overall composition of the wine.
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| Date |
2017
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| Type |
Article
PeerReviewed |
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| Format |
pdf
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| Language |
en
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| Identifier |
http://ir.cftri.com/13165/1/Food%20Chemistry%20237%20%282017%29%20693%E2%80%93700.pdf
VenuGopal, K. S. and Anu Appaiah, K. A. (2017) Seed incorporation during vinification and its impact on chemical and organoleptic properties in Syzygium cumini wine. Food Chemistry, 237. pp. 693-700. |
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