Study on preparation of roselle and fruits blended roselle wine using yeast Saccharomyces cerevisiae

Abstract

The experiment conducted with roselle fruit juice to prepare different wines from roselle using different fruit blends aimed to obtained quality roselle wine with higher acceptability, to standardize the wine process and to study the physiochemical characteristics of wines. The experiment was conducted during the year 2017-18 with roselle, papaya and ginger juice to prepare wine of Roselle sweet wine, Roselle dry wine and Sweet wines of Roselle blended with papaya and Roselle blended with ginger. The procedure of wine making for all these wines were developed and standardized at the Biotechnology laboratory of the VNCAB, Yavatmal. These wines were screened for different biochemical compositions and sensory attributes at 30 days of fermentation. Among all the wines, papaya blended roselle sweet wine was found most suitable for wine making as scored maximum points for overall acceptability i.e. 16.4 and categorized as good quality wine. Regarding the physio-chemical parameters, the wine prepared from papaya blended with roselle recorded the highest contents of TSS, reducing sugar, non-reducing sugar, total sugar and alcohol and thus found most suitable for wine production among all the four tested roselle wines.