Effect of maturation on physico-chemical and sensory quality characteristics of custard apple wine

Vikas Kumar,Prakriti Jnawali,Jasleen Kaur Bhasin,P Veeranna Goud,Fatih Yildiz

doi:10.1080/23311932.2016.1180660

Abstract

AbstractRecently, researchers have taken a shift to utilize the custard apple for wine preparation besides its major use in ice cream, confectionary and milk products. In the present study, an attempt has been made to study the effect of maturation on physico-chemical and sensory quality characteristics of custard apple wine. Custard apple wine was prepared as per the earlier standardized method. The wine so prepared was matured for six months. The physico-chemical analysis was conducted at every three months interval for six months and sensory evaluation was performed after six months of storage. With the maturation, a decrease in total soluble solids, total sugars, titratable acidity, ethanol, total phenols and tannins was observed, whereas, an increase in reducing sugars and pH was observed. All the sensory quality characteristics of custard apple wine increased with advancement of the maturation period except astringency. Cluster analysis of the data obtained from physico-chemical analysis revealed th...

Highlights

Custard apple (Annona squamosa L.) known as sugar apple is one of the important hardy fruit crop growing wild on Deccan Plateau and some parts of Central India (Kumar, Goud, Babu, & Reddy, 2011) and different tropical areas around the world (Jagtap & Bapat, 2014)
To utilize the large quantity of fruit produced during glut period, different researchers had reported the use of custard apple in preparation of juice, ice creams, milk shakes, soft drink and alcoholic beverages, i.e. wine (Jagtap & Bapat, 2014; Kumar et al, 2011; Luciana, Santos, Lúcia, & Maria Amélia, 2010)
It is evident from the statistical analysis of the data that with advancement in the maturation period, a gradual decrease was observed in all the parameters under study except reducing sugars and pH

Summary

Introduction

Custard apple (Annona squamosa L.) known as sugar apple is one of the important hardy fruit crop growing wild on Deccan Plateau and some parts of Central India (Kumar, Goud, Babu, & Reddy, 2011) and different tropical areas around the world (Jagtap & Bapat, 2014). The shelf life of the custard apple is very short (Chadha, 2006) due to the climacteric nature of the fruit. To utilize the large quantity of fruit produced during glut period, different researchers had reported the use of custard apple in preparation of juice, ice creams, milk shakes, soft drink and alcoholic beverages, i.e. wine (Jagtap & Bapat, 2014; Kumar et al, 2011; Luciana, Santos, Lúcia, & Maria Amélia, 2010). The process of maturation is complex, involves several independent events and improves the wine quality (Sharma & Joshi, 2003; Singleton, 1995) and the formation of esters takes place, improving the flavour of such beverages (Joshi, Attri, Singh, & Abrol, 2011).

Methods

Results

Conclusion