Vol. 12, Issue 12 (2023)

Author(s):
Akash Galande, CD Pawar, AP Samant, MH Khanvilkar, JJ Kadam, Rajshree Gharat, Parshuram Suresh Jagtap and RS Jadhao

Abstract:
The experiment was laid out in Completely Randomized Design with eight treatments and three replications by blending jackfruit and kokum natural juices. When analysing the chemical composition of kokum juice and jackfruit pulp, kokum juice had a lesser percentage of titratable acidity, ascorbic acid, anthocyanin, protein, tannin, and pectin, while jackfruit pulp had the largest percentage of T.S.S., reducing sugars, and total sugars with pH. T.S.S. and pH were found to be decreased throughout must fermentation; T.S.S. and pH were adjusted to 24 ⁰Brix and remained natural, with the exception of treatment T₈, where pH was adjusted to 3.5. The range of wine recovery from must is between 64 and 92 percent. The yeast count increased until the fourth day, at which point it began to decline. Regarding the chemical composition of wine treatment T₅ and T₈ had the lowest T.S.S., while T₈ had the lowest reducing sugars, total sugars, tannin, and alcohol. Treatment T₇ had the highest titratable acidity, ascorbic acid, anthocyanin, and protein levels. Lowest pH was recorded by treatment T₇. Treatment T₁ had the lowest pectin content. Treatment T₄ has the highest overall sensory score. Treatment T₄ had the highest B:C ratio, followed by T₂ and T₃. As a result, treatment T₄ (85% jackfruit pulp + 15% kokum juice) was found to be the best among the various treatments under study.