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
Abstract:
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).
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