Chowdhury, P. and Ray, R. C. (2007) Fermentation of Jamun (Syzgium cumini L.) Fruits to Form Red Wine. ASEAN Food Journal, 14 (1). pp. 15-23. ISSN 0127-7324
A red wine from anthocyanin-rich tropical jamun fruit having medicinal (anti-diabetic and curing bleeding piles) properties was prepared by fermentation using wine yeast (Saccharomyees cerevisiae) and the quality attributes compared with commercial grape red wines. The wine was sparkling red in colour, acidic in taste [titratable acidity (1.11 ± 0.07 g tartaric acid. 100 ml-1)], high tannin (1.7 ± 0.15 mg. 100ml-1) and low alcohol (6%) concentration. Though sensory evaluation rated the jamun wine quite acceptable as an alcoholic beverage, significant differences (P< 0.05) exist between the jamun wine and the commercial grape wine particularly in taste, flavour and after taste probably due to the high tannin content in the jamun wine.
|Faculty or Institute:||Faculty of Food Science and Technology|
|Deposited By:||Yusfauhannum Mohd Yunus|
|Deposited On:||27 Nov 2008 02:36|
|Last Modified:||02 Apr 2010 15:39|
Repository Staff Only: item control page