Use of fine wine lees for value addition in ice cream

Abstract

The main objective of this study was to evaluate fine wine lees in value addition of ice cream besides appropriate use of byproduct of wine industry. The fine wine lees was collected from 2nd racking of Cabernet Sauvignon wine. Standard methodology of ice cream making was followed and 5, 10, 20, 40 g/kg fine wine lees was added at homogenization stage. The physico-chemical parameters of ice cream were significantly affected over the control. The antioxidant properties comprising DPPH, phenols and anthocyanins content were also significantly increased in comparison to control. The rheological activities viz.; melting and specific gravity also influenced in positive way. With the increased doses of fine lees, colour intensity was also increased. As per results based on sensory evaluation, the ice cream prepared by adding 20 g/kg (T4) was recorded with higher values of acceptance for flavour, texture, taste, body and overall acceptability while in case of colour, addition of 40 g/kg (T5) had more acceptability than other treatments. The result of present study indicates that the addition of fine wine lees was found to improve the physic-chemical, rheological and sensory properties of ice cream. As per sensory evaluation, addition of 20 g/kg lees was found best among the treatments. However, wine grape variety, quality of grapes, fermentation temperature, yeast strain, racking duration, type of lees, and stage of lees addition may affect the acceptability of wine lees adding in ice cream.