Augmentation of chemical and organoleptic properties in Syzygium cumini wine by incorporation of grape seeds during vinification.
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
View Archive Info| Field | Value | |
| Relation |
http://ir.cftri.com/13169/
http://dx.doi.org/10.1016/j.foodchem.2017.09.029 |
|
| Title |
Augmentation of chemical and organoleptic properties in Syzygium cumini
wine by incorporation of grape seeds during vinification.
|
|
| Creator |
VenuGopal, K. S.
Chris, Cherita Anu Appaiah, K. A. |
|
| Subject |
02 Wine
05 Grapes |
|
| Description |
The role of grape seed tannins on improving organoleptic properties and its involvement in color stabilization in
red wine are well established. The addition of grape seeds as the source of condensed tannins in fruit wine may
provide a solution for its color instability and improvement of sensory attributes. Syzgium cumini is traditionally
known for its therapeutic properties. In the current study, the influence of yeasts and grape seed addition during
fermentation on the chromatic, phenolic and sensory attributes of the wine was accessed. Grape seed addition
improved the color characteristics of wine and increased overall phenolic composition. Analysis by HPLC revealed
6 major anthocyanins, among which 3, 5-diglucoside form of delphidin and petunidin was found to be the
major components. Cluster and PLSR analysis explained the impact of seed addition on the yeasts, as well as on
the perception of panelists, with bitterness and astringency as the dominating attributes.
|
|
| Date |
2018
|
|
| Type |
Article
PeerReviewed |
|
| Format |
pdf
|
|
| Language |
en
|
|
| Identifier |
http://ir.cftri.com/13169/1/Food%20Chemistry%20242%20%282018%29%2098%E2%80%93105.pdf
VenuGopal, K. S. and Chris, Cherita and Anu Appaiah, K. A. (2018) Augmentation of chemical and organoleptic properties in Syzygium cumini wine by incorporation of grape seeds during vinification. Food Chemistry, 242. pp. 98-105. ISSN 0308-8146 |
|