International Journal of Pure & Applied Bioscience (IJPAB)
Year : 2017, Volume : 5, Issue : 5
First page : (196) Last page : (199)
Article doi: http://dx.doi.org/10.18782/2320-7051.5005
Impact of Vinification Process on Colour Attributes of Jamun (Syzigium cuminii L.) Wine
Hanamant R. Holegar1*, Suresha, G. J2. and Jagadeesh, S. L3.
1Dept. of Post Harvest Technology, KRCCH, Arabhavi (UHS, Bagalkot)
2Dept. of Post Harvest Technology, COH, Bengaluru (UHS, Bagalkot)
3Dept. of Post Harvest Technology, COH, Bagalkot (UHS, Bagalkot)
*Corresponding Author E-mail: hanamant.holegar@gmail.com
Received: 20.06.2017 | Revised: 1.07.2017 | Accepted: 3.07.2017
ABSTRACT
An investigation was carried out to know the effect of vinification method on quality of jamun wine. Colour in food is usually due to the presence of natural pigments like anthocyanins, carotenoids or chlorophyll. The variation in the colour of a system varies with changes in concentration of some of the components that form the basis of colorimetric analysis. The maceration techniques viz., cold soaking and thermovinification were tried on different must like juice, pulp with skin and pulp+skin+seed. In thermovinification of jamun mash the colour extraction process is largely a consequence of the heat process. The mean values of lightness (L*) and yellowness (b*) decreased with increasing storage period whereas, redness (a*) values showed an increasing trend in jamun wine. Significantly maximum a* value and Co value was observed in treatment T9 (Thermovinification - pulp+skin+seed) six months after storage, whereas, maximum h⁰ was observed in treatment T8. The light colour of the wine may be due to absence of skin and seed in the must during fermentation hence there was lesser extraction of colouring pigments and phenols which may impart dark colour to the wine.
Key words: Vinification. Jamun wine, cold soaking, Thermovinification, Storage
Full Text : PDF; Journal doi : http://dx.doi.org/10.18782
Cite this article: Holegar, H.R., Suresha, G. J. and Jagadeesh, S. L., Impact of vinification process on colour attributes of Jamun (Syzigium cuminii L.) wine, Int. J. Pure App. Biosci.5(5): 196-199 (2017). doi: http://dx.doi.org/10.18782/2320-7051.5005
