Standardization of seed and peel infused Syzygium cumini -wine fermentation using response surface methodology

Abstract

Jamun known for its nutraceutical and therapeutic properties. However, due to its perishable nature with a short shelf life of 1–2 days, an efficient fermentative processing technology to produce local Jamun-wine is imminent. In the present study, a five-level three-factor Central Composite Rotatable design was used to optimize TSS, inoculum size and DAHP supplementation for total sugars, reducing sugars and ethanol response while seed powder and pulp powder concentrations were optimized for polyphenols and tannins response for the development of Jamun wine using Response surface methodology. A second-order polynomial response surface equation was generated which showed that the experimental variables significantly affected the ethanol production. The optimized fermentative parameters [Total soluble solids (TSS) 18°B, inoculum 5% (v/v) and Diammonium hydrogen orthophosphate (DAHP)100mg/100 ml] with and without supplements (seed powder and pulp powder @ 286.4 and 300mg/100 ml, respectively) were then validated to prepare Jamun-wine at 7L scale resulting in 9.93 and 10.14% (v/v) ethanol production, respectively that were stored for 90 days to determine the effect on sensory attributes. The sensory evaluation of these wines showed that both the wines were rated as “very liked”. The qualitative GCMS analysis revealed presence of seed and bark based volatiles in the jamun wine.