Qualitative Changes and Flavour Profile of Banana (Musa spp) Wine during Ageing

Abstract

Background: Banana is a commercial fruit of many tropical and sub-tropical nations. India is the largest producer of banana in the world. The fruit is a valuable source of carbohydrates, phenolics compounds, minerals and dietary fibre. Due to bumper production, seasonality and market gluts, huge post-harvest losses are recurring phenomena in many banana growing states in India. Hence, the present study was undertaken to evaluate the suitability of some commercial banana cultivars in the development of wine and to evaluate the qualitative changes during ageing. Methods: Wine was prepared from banana varieties (Poovan, Grand Naine, Yangambi (KM-5), Karpooravalli and Palyankodan) in 1:1 and 1:2 dilutions of pulp and water. The TSS content of the substrate was raised to 20°Brix, followed by addition of yeast @ 1.25 g/l. The must was treated with Potassium Metabisulphite (KMS) @ 0.05 g/L to inhibit the growth of other microorganisms. Fermentation was carried out for 15 days, followed by clarification and subjected to ageing for 2 months. Result: During ageing of wine, the pH and alcohol content showed an increasing trend whereas titratable acidity, total soluble solids, ascorbic acid and phenols showed a decreasing trend. The flavour profile analysis of wine revealed that ethanol, ethyl hydrogen succinate and glycerin were the major flavour compounds in banana wine. After the completion of ageing, alcohol content of banana wine ranged from 8.40 to 9.64%, phenols were in the range of 40.50 to 56.25 mg 100 g-1 and total soluble solids varied between 3.6 and 4.5° Brix. Wine prepared from the Poovan variety had the highest overall acceptability score throughout the ageing period.