Year: 2014 | Month: June | Volume 4 | Issue 1
Effect of Initial Sugar Concentration and SO2 Content on the Physico-Chemical Characteristics and Sensory Qualities of Mandarin Orange Wine
Abstract:
Mandarin oranges are perishable in nature and to utilize surplus the fruit for the preparation of alcoholic wine is a good option. So, the present study was planned to prepare orange wine of acceptable quality. For this, variable initial sugar concentrations were kept. Different content of SO2 were added to the orange must. Physico-chemical and sensory analyse of prepared wines were performed. With increase in initial TSS, the fermentatoin rates decreased. However, no such differences with respet to SO2 levels were recorded. The physico-chemical characteristics of orange were comparable for other similar wines. The wine with initial TSS 28°C and SO2 @150 ppm was adjudged to be the best for preparation of mandarine orange wine of acceptable quality.
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