To study the storage stability of mango wine during different conditions with pretreatment

Abstract

In this research, Fermentation was carried out in conical flasks at room temperature for 15 days. The flasks were closed using a cotton plug and polyethene with a bend of thread. Fermentation rate was monitored every 24 hours by checking the change in TSS (ºBx). End of fermentation was determined when the TSS could not change any further. After fermentation, the wine samples were filtered (vacuum filter using .2µm filter paper) prior to analysis. All the determinations were done in triplicates and the mean values determined. The clear supernatant samples were kept in refrigerator for a few weeks until the physicochemical and sensory analysis were completed. At the end of fermentation, the wines were stabilized with the addition of KMS @ 85 ppm and preserved. After 30 days the highest score awarded for overall acceptability was 7.67 in case of Chausa wine sample having 10% inoculum concentration and IARI strain. Whereas, the lowest score was observed as 7.07 in the wine sample of Gulab jamun and Dasheheri variety having 15% inoculum concentration with both strains. But after 45 days the highest score awarded for overall acceptability was 7.52 in the wine sample of Chausa variety having 5% inoculum concentration with native strain. Whereas, the lowest score was awarded as 7.05 in the wine sample of Gulab jamun variety having 15% inoculum concentration with native strains. The highest score for overall acceptability was awarded as 7.27 in the wine sample of Chausa variety having 5% inoculum concentration with IARI strain. Whereas, the lowest score was 6.92 in the wine sample of Gulab jamun variety having 10% inoculum concentration with IARI strain after 60 days.