Sensory evaluation of BAEL wine influenced by PH and TSS levels of must during maturation

Abstract

Wine from bael (Aegle marmelos) fruit, widely known for their immense medicinal properties was prepared by standardizing pH and TSS of must through fermentation by the use of wine yeast (Saccharomyces cerevisiae) as a starter culture, with the objectives to study the effect of different levels of pH and TSS on sensory quality of bael wine and to find out the suitable combination of pH and TSS for obtaining superior quality of bael wine. Experiment was conducted during the year 2018-19 in Factorial Completely Randomized Design (FCRD) with two factors as factor A, levels of pH viz., 3.0, 3.5, and 4.0 and factor B, levels of TSS viz., 20, 22, 24, 26 °B) and replicated thrice. The observations in respect of sensory evaluation during maturation were recorded of fresh wine and 7 months maturated wine. From the findings, it was observed that when the pH levels of must was maintained at 0.4 was recorded significantly superior result for taste score, flavour score, colour score and overall acceptability score in 7 months maturated wine. Regarding the different sugar concentration, 24 °B of must was found suitable for preparation of wine with respect to taste score, flavour score, colour score and overall acceptability score of wine. The treatment combination P3T3 (pH-4.0 with 24 °B TSS) was found superior for preparation of wine from bael. There is a good prospect for commercialization of this wine as a medicinal wine.