Exotic tropical fruit wines fromGarcinia indicaandMusa acuminate

Abstract

Fruit wines have found appreciation with global connoisseurs and thus the aim of the study was to produce exotic fruit wines from Garcinia indica (kokum) by blending with a pulpy sugary fruit such as Musa acuminata (banana). Kokum fruit is known for its high content of anthocyanins and hydroxycitric acid. This paper reports eight different must blends of these fruits fermented with Saccharomyces cerevisiae NCIM 3215. Wines were characterised for their physico-chemical properties, antioxidant capacity (462.90 μm Trolox equivalent) and phenolic (814.78 mg/L) and anthocyanin (68.46 mg/L) content. The best wine was obtained with 1:1 blend of the two fruits (with 10.91% v/v alcohol, 0.6 g/L hydroxycitric acid and 86.8 mg/L garcinol). Gas chromatography mass spectroscopy analysis revealed various fruity and spicy volatile descriptors. The best blend was effectively distinguished from the kokum-dominated and banana-dominated wines and gathered by effective variables (based on principal component analysis). Finally a nine-point hedonic score was used to benchmark this exotic tropical fruit wine against market samples of rosé and red wines, and the results were encouraging. Thus an underutilized but highly valuable fruit, kokum, was shown to be a possible potential candidate for coloured exotic fruit wine production. Copyright © 2016 The Institute of Brewing & Distilling