Year: 2015 | Month: June | Volume 5 | Issue 1

Optimization of Pre-fermentative Skin Treatment Parameters for Production of Quality Wines from Punjab Purple (syn-516) and H-144, Grape Cultivars of Punjab


DOI:June

Abstract:

A study was conducted to determine the effect of skin contact pretreatment on the visual, aromatic and phenolic properties of the grape juice from two cultivass viz., Punjab purple and H-144 cultivars. Response Surface Methodology (RSM) was used to optimize the three parameters i.e. skin weight (30-80%), temperature (10- 20OC) and KMS concentration (100-250 mg/L). Among the RSM combinations, 80% skin weight and 100 mg/
L KMS concentration at 10OC for 16h resulted in the maximum extraction of anthocyanins and phenolics from skin into the juice in both the cultivars. Overall, the pre-treatment process resulted in increasing the anthocyanins content from 20.5 to 43.5 mg/100 ml and total phenolics from 152.0 to 205.1 mg/100ml in Punjab Purple
cultivar. However, in H-144 cultivar anthocyanin and phenolic contents increased from 0.70 to 1.9 mg/100ml, and 121.4 to 147.3 mg/100ml respectively.



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@International Journal of Food and Fermentation Technology| Printed by New Delhi Publishers

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