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Fermentation of sapota (Achras sapota Linn.) fruits to functional wine

Panda, Sandeep K., Sahu, Umesh C., Behera, Sunil K., Ray, Ramesh C.
Nutrafoods 2014 v.13 no.4 pp. 179-186
Saccharomyces cerevisiae, alkenes, amides, anhydrides, ascorbic acid, beta-carotene, color, esters, ethanol, fermentation, flavor, fruits, functional properties, infrared spectroscopy, lactic acid, odors, phenol, principal component analysis, sensory evaluation, taste, titratable acidity, total soluble solids, wine yeasts, wines
Wine from sapota (Achras sapota Linn.) fruit was prepared by fermenting with wine yeast (Saccharomyces cerevisiae) to preserve the nutritional, antioxidative and functional properties of the fruits. The wine had the following proximate compositions: total soluble solids, 2.38°Brix; total sugar, 3.28 g/100 ml; titratable acidity (TA), 1.29 g tartaric acid/100 ml; pH, 3.02; total phenolics, 0.21 g/100 ml; β-carotene, 22 μg/100 ml; ascorbic acid, 1.78 mg/100 ml; lactic acid, 0.64 mg/100 ml; and ethanol content, 8.23% (v/v). The sapota wine had a 2,2-diphenyl-1picryl hydrazyl (DPPH)-scavenging activity of 46% at a dose of 250 μg/ml. Infrared spectroscopy revealed the presence of alcohols, phenols, anhydrides, amides, esters and alkenes in the sapota wine. Principal component analysis (PCA) reduced the 10 original analytical and proximate variables (total soluble solids, total sugar, TA, pH, phenol, β-carotene, ascorbic acid, lactic acid, ethanol and DPPH-scavenging activity) into four independent components, which accounted for 87.55% variations. Sensory evaluation was carried out by 16 panellists on various attributes like taste, aroma, flavour, colour/appearance and aftertaste. The results showed that the flavour, taste and aroma of sapota wine was strongly liked by the panellists and there was no significant difference (p<0.05) between the two replicates for most sensory parameters.