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Effect of Incorporation of Mahua Extract, Fining Agent and Ageing on the Quality Characteristics of Red Wine
- Patil, Sandeep, Kaur, Mandeep, Sharma, H. K.
- Indian journal of microbiology 2012 v.52 no.3 pp. 406-410
- Madhuca, Vitis vinifera, anthocyanins, bentonite, fermentation, gelatin, grapes, pH, red wines
- Mahua (Madhuca longfolia) extract and black grapes (Vitis vinifera) must samples 100:0 (grape:mahua), 95:5 (grape:mahua) and 90:10 (grape:mahua) were analyzed for quality characteristics. Samples were kept for fermentation and monitored for quality analysis for 15Â days. 90:10 (grape:mahua) sample was found to be best on the basis of ranking test and subjected to clarification using bentonite and gelatine. Sample treated with a combination of 0.02Â g/100Â g bentonite and 0.04Â g/100Â g gelatin showed better results for anthocyanin (52.2Â mg/100Â g) and tannin (0.038%w/v). After ageing of 3Â months TSS was found highest (2.7ÂºBx) in the non-clarified sample and lowest (2.1ÂºBx) in sample treated with 0.06Â g/100Â g bentonite and 0.03Â g/100Â g gelatine. pH was highest (3.29) in sample treated with 0.06Â g/100Â g bentonite and 0.03Â g/100Â g gelatine and lowest (3.16) in sample with 0.04Â g/100Â g bentonite and 0.03Â g/100Â g gelatine. Anthocyanin content was highest (56.1Â mg/100Â g) in control sample and lowest (29.22Â mg/100Â g) in sample treated with 0.04Â g/100Â g bentonite and 0.02Â g/100Â g gelatin. Tannin content was found to be highest (0.079%w/v) in control sample and lowest (0.03%w/v) in sample treated with 0.02Â g/100Â g bentonite and 0.04Â g/100Â g gelatine.