Influence of sugar sources and blended must on physico-chemical and sensory characteristics of Nagpur mandarin wine

Abstract

An investigation on “Effect of different sugar sources and blended must on physico-chemical and sensory characteristics of Nagpur mandarin wine” was conducted at Post-Harvest Technology Laboratory, Department of Fruit Science, Dr. PDKV, Akola during the academic year 2017-18 with the objectives of to study the chemical changes and sensory qualities of blended wine prepared from Nagpur mandarin and to find out the suitable combinations of sugar sources and blended wine prepared from Nagpur mandarin. The experiment was carried out with three sugar sources (Cane sugar, Jaggery and Honey) and Nagpur mandarin juice was blended with coloured grape and pomegranate juices in different proportion and framed in Factorial Completely Randomized Design with three replications and fifteenth treatments. The wine of each bottle was transferred into 200 ml fresh sterile glass bottles and sealed air-tight with crown caps, keeping 0.7 cm head-space. The sealed wine bottles were subjected for pasteurization in water bath at 65 °C for 20 minutes. After cooling, the wine bottles were labeled with respective treatment name and left for storage of 3 months. From the finding it was observed that, there was decrease in ethyl alcohol, TSS and total phenol content of Nagpur mandarin wine irrespective of storage period. Whereas, pH content of Nagpur mandarin wine increased with the advancement of storage period of 3 months. Maximum ethyl alcohol, pH and total phenol and minimum TSS was observed when Nagpur mandarin wine prepared with Honey as sugar source and blended with mandarin juice and coloured grape juice with 80:20 ratio. Similarly, the Nagpur mandarin wine prepared with Honey as sugar source and blended with mandarin juice and coloured grape juice with 80:20 ratio secured the highest score for colour, flavour, taste, appearance, astringency and overall acceptability as compared to other treatment.