Effect of different concentrations of roselle on physico-chemical changes in pomegranate wine

Abstract

Pomegranate (Punica granatum L.) fruits which were unmarketable were used for the preparation of wine. The effect of different concentrations of roselle on various physico-chemical properties of pomegranate wine was investigated. The wine prepared from pomegranate arils with 32oB sugar syrup, 2.5 per cent rind powder and 0.4 % roselle was found best as compared to other treatments with higher TSS (11.45 oB), ascorbic acid (81.55 mg/100 ml), antioxidants (342.43 mg AAE/100 ml), phenols (384.07 mg GAE/100ml), alcohol (10.69) during primary fermentation and at storage of 30, 60 and 90 days were found desirable with physico-chemical properties.