An approach for development of wine from Jamun including optimization of fermentation parameters

Abstract

Jamun wine production ia an alternative for deployment of highly seasonal (May to June), highly perishable underutilized jamun fruits with short storability (upto 2-3 days under ambient temperature). The exploitation of underutilized fruits of jamun can provide a solution to nutrition, livelihood and economic security of tribals by using available traditional wisdom as well as modern processing technology. Setting up of fruit wineries could result in the economic upliftment of these tribals by generating employment opportunities. Considering this in view an investigation was undertaken for preparation of jamun wine at Faculty of fruit Science, College of Horticulture, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola during 2015-17. Process factors for the production of red wine from jamun fruits were successfully optimized using Optimal Custom design. The design involved two numeric factors; levels of yeast and fermentation duration. All the factors were considered significant by ANOVA using Response Surface Methodology. Quadratic model was developed and validated to explain the fermentation process. Numerical optimization of the process factors was achieved with the target of optimizing level of yeast and fermentation duration. The optimum conditions are; yeast level of 0.211g/l, fermentation duration of 18 days, results in desirable total soluble solids of 4.766 0Brix, anthocyanin content 49.645, ethanol 9.459% and antioxidant activity 85.125%DPPH with maximum desirability. Considering the findings of investigation and highest net monitory returns (5.86 B:C ration) obtained jamun wine production it could be concluded that, the appropriate combination of levels of yeast and fermentation duration is the needed for quality jamun wine production.