Preparation and evaluation of wine from Rhododenron arboreum and Madhuca longifolia flowers juice

Abstract

Rhododendron arboreum and Madhuca longifolia are traditionally medical plants used in the production of wine in our study. Six different sets of samples were prepared containing different concentration of both the flowers juice. Parameters studied included Total sugar content, alcohol content, titratable acidity, sensory analysis, Total phenol content, antioxidant activity and antimicrobial activity. The results revealed that sugar content decreases and there is increase in alcohol content as well as acidity percentage with increase in fermentation period. It has been seen that with increase in mahua flowers content alcohol content increases. We have also seen that there is linear increase in alcohol content up to Day 8 of fermentation period and after that up to Day 10 there is little or no increase in alcohol content was seen and after that up to Day 14 very little amount of increase in alcohol content was seen. Phenol content (13.40-14.45%) decreases with fermentation in all the samples. Almost all the samples show good antioxidant and antimicrobial activity. The study concluded that yeast is highly efficient in utilizing flowers juice to produce wine with substantial alcohol content, markedly good properties and was highly acceptable. Based upon the sensory attributes RMW 3 is the most acceptable sample with good physical appearance, taste and aroma.