Year: 2019 | Month: June | Volume 9 | Issue 1

Physico-chemical and Sensory Quality Characteristics of Mandarin (Citrus reticulata Blanco.) Wine as Affected by Initial TSS and Sulphur Dioxide Concentration of the Must



An Attempt was made to prepare wine from mandarin fruit juice using commercial yeast powder and by adjusting the initial TSS of the must at 20, 24, 28 and 32° Brix and SO2 concentration at 100 and 200 ppm. The must having 32° Brix and 100 ppm SO2 had the maximum fermentation rate (1.90). The physico-chemical and sensory quality of wine differed with various treatments. During maturation period, the TSS, acidity and phenol content of the wine decreased while alcohol content increased. After 3 months of maturation period, the wine prepared from the ‘must’ having an initial TSS of 24° Brix and 100 ppm SO2 was found superior with respect to biochemical attributes having 6.67 per cent TSS, 8.89 per cent ethanol and the maximum overall sensory score (7.89/9.00).

© This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited

Print This Article Email This Article to Your Friend

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

. 4765034 - Visitors since March 23, 2019