Vol. 12, Issue 6 (2023)

Author(s):
Shobana Priya A, Satheeshan KN, Vimalin Hena and Ivan Wilson

Abstract:
This study investigates the development of papaya wine as a novel fruit-based fermentation product and explores the various steps involved in the wine making process. The objective was to evaluate the various parameters like sugar content, pH and microbial cultures for the development of a palatable papaya wine, with a focus on its sensory attributes, nutritional, and overall quality. Different levels of sugar (15, 30 and 45 percentage), pH (3.0, 3.5, and 4.0) and different microorganisms (Saccharomyces cerevisiae, Lactobacillus plantarum, Leuconostoc oenos, Pediococcus cerevisiae, Acetobacter xylinum and Williopsis saturnus) were tried for standardizing the protocols to achieve early and better quality wine. The sensory analysis performed to evaluate the consumer preference revealed that wine developed with the help of Saccharomyces cerevisiae and Williopsis saturnus at 30 % sugar and pH 3.5 had maximum consumer acceptance. The physiochemical parameters such as TSS, pH, Titrable acidity, Total sugar, reducing sugar, alcohol %, specific gravity and total phenolic content of the wine samples were analysed. Proximate analysis of the samples for Vitamin A, Iron, Protein, carbohydrate and fat was also determined. Among the various treatments, those with 45 % sugar, pH-4.0 and the organism Williopsis saturnus has yielded a wine product with the highest alcohol content and nutritional quality.