Vol. 10, Issue 9 (2021)

Author(s):
Madhu D Nevase, CD Pawar, MH Khanvilkar, JJ Kadam and MC Kasture

Abstract:
The experiment, was laid out in completely randomized design with six treatments of blending dilution juice of banana and kokum and four replications. In case of chemical composition of banana and kokum natural juice, the banana juice (fine pulp) recorded highest percentage of T.S.S., reducing sugars, total sugars with high pH and lower percentage of titratable acidity as compared to kokum juice. Kokum juice recorded 3731` mg/ 100g anthocyanin content. The must was prepared by diluting the blended juice in 1:0.5 proportion and T.S.S. was adjusted to 24⁰Brix without adjusting pH. The titratable acidity of must was increased from T₁ to T₆ and pH showed decreasing trend. At the end of fermentation minimum T.S.S. was recorded by T₂ and T₅ followed by T₁ and T₃. The pH showed decreasing trend from T₁ to T₆ at the end of fermentation. Yeast count increased drastically on first day and maximum was recorded by T₁ followed by T₂ and T₃. Wine recovery increased from T₁ to T₆. In case of chemical composition of wine treatment T₄ recorded minimum T.S.S. at par with T₃. Treatment T₂ recorded minimum reducing and total sugars. The titaratable acidity and anthocyanin content increased from T₁ and T₆, whereas pH showed reverse trend. Highest alcohol percentage was recorded by treatment T₂ followed by T₃. Treatment T₃ recorded highest average sensory score followed by T₂. Maximum B:C ratio was recorded by treatment T₃ followed by T₂. Hence, among different treatments under study treatment T₃ (80% banana juice + 20% kokum juice) was found to be best followed by T₂ (90% banana juice + 10% kokum juice).