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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here

ICV 2019: 96.39
Index Copernicus ICI Journals Master List 2019 - IJCMAS--ICV 2019: 96.39
For more details click here

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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
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(7): 2732-2738
DOI: https://doi.org/10.20546/ijcmas.2017.607.383


Effect of Cold Maceration and Thermovinification on Sensory Evaluation of Jamun (Syzigium cuminii L.) Wine
Hanamant R. Holegar1*, G.J. Suresha2, S.L. Jagadeesh3 and A.K. Vandana1
1Department of Post-Harvest Technology, KRCCH, Arabhavi (UHS, Bagalkot), Karnataka, India
2Department of Post-Harvest Technology, COH, Bengaluru (UHS, Bagalkot), Karnataka, India
3Department of Post-Harvest Technology, COH, Bagalkot (UHS, Bagalkot), Karnataka, India
*Corresponding author
Abstract:

The present investigation on cold and heat maceration was carried out to know the sensory quality of Jamun wine was evaluated. Jamun wine was prepared from three different must types viz., juice, pulp + skin and pulp + skin + seed were exposed to cold soaking and heat maceration of about 8OC for five days and 82OC for two minutes, respectively. The physicochemical and sensory quality of the wine was recorded in fresh, three and six months. Organoleptic evaluation for all the quality attributes like appearance, colour, aroma and bouquet, acidity, sweetness, body, flavour, astringency, overall quality and total score were showed significant differences. The wine produced from thermovinification and must of pulp and skin (T8) secured the highest score and T1 (Juice) secured lowest score at six months of ageing. The quality of jamun wine can be improved by adopting novel maceration techniques and there is a great scope for utilization of jamun fruits for wine making to reduce the post-harvest loss.


Keywords: Jamun, Cold, Heat, Maceration and Sensory evaluation
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How to cite this article:

Hanamant R. Holegar, G.J. Suresha, S.L. Jagadeesh and Vandana, A.K. 2017. Effect of Cold Maceration and Thermovinification on Sensory Evaluation of Jamun (Syzigium cuminii L.) Wine.Int.J.Curr.Microbiol.App.Sci. 6(7): 2732-2738. doi: https://doi.org/10.20546/ijcmas.2017.607.383