Effect of fermentation parameters on physicochemical and sensory properties of Burans wine

Abstract

Burans is an evergreen tree that bears flowers with colors ranging from bright red to pink and are distributed throughout the world. The flowers of Burans exhibit many therapeutic, nutritional, and aromatic properties along with diverse health benefits. These characteristics of Burans can have a great impact on the quality of alcoholic wines and provide value addition to the Burans flowers as a fermented product, which is otherwise wasted. Thus, in this study, Burans flowers were used for the preparation of a new flavor of the wine to enhance the utility of this flower. Fermentation time (5, 8 and 11 days), temperature (30, 32 and 34 °C), pH (3.5, 4.0 and 4.50), and total soluble solids (TSS: 22, 24 and 26ºBx) were varied to identify the most suitable conditions for high-quality wine production. The titratable acidity, reducing sugar, pH, and TSS of Burans wine were analyzed after fermentation which ranged from 0.36 to 0.78%, 9.8 to 13.3%, 3.43 to 4.13, and 6.9 to 16.8ºBx, respectively. This study also provides a useful benchmark for the industrial production of Burans flower wine with a standard alcohol content of 14.1%.