Effect of initial total soluble solids on physico-chemical, antioxidant and sensory properties of mulberry (Morus indica L.): Wine
2015
Ghan Shyam Abrol | Krishan Datt Sharma | Sanjeev Kumar
Influence of initial total soluble solids (TSS) levels on physico-chemical, antioxidant and sensory attributes of mulberry fruit wine was investigated and is reported here. Mulberry fruits contained medium acid (Titratable acidity: 0.73 ± 0.16% as malic acid), medium sugar (TSS: 15.60 ± 0.20°Bx) but were having good ascorbic acid (103.00 ± 0.24 mg/ 100 g) as compared to grapes which are otherwise considered excellent fruits for wine production. Thus, table sugar was added to the mulberry pulp to raise the TSS to three different levels that is 22, 24 and 26°Bx before the start of the fermentation process. Among three musts, the rate of fermentation (RF) and fermentation efficiency (FE) of treatment T3 (26ºBx) was the highest. Further, the prepared wine was analyzed for various physico-chemical, antioxidant and sensory properties. With the increase in TSS of the mulberry pulp subjected to fermentation (22ºBx to 26ºBx), different quality factors for example reducing sugars, total sugars, titratable acidity, volatile acidity, ethanol content, higher alcohols and total phenols increased whereas, pH decreased after the completion of fermentation process. The antioxidant in different treatments such as ascorbic acid ranged in between 67.58 - 74.45 mg/ 100 mL, anthocyanin in between 48.23 - 67.58 mg/ 100 mL and total phenols in between 345.5 - 379.0 mg/ L. The wine prepared from the treatment of T3 (26ºBx) must recorded the highest sensory quality and was adjudged to be the best wine in our study.
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