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Augmentation of chemical and organoleptic properties in Syzygium cumini wine by incorporation of grape seeds during vinification.

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Relation http://ir.cftri.com/13169/
http://dx.doi.org/10.1016/j.foodchem.2017.09.029
 
Title Augmentation of chemical and organoleptic properties in Syzygium cumini
wine by incorporation of grape seeds during vinification.
 
Creator VenuGopal, K. S.
Chris, Cherita
Anu Appaiah, K. A.
 
Subject 02 Wine
05 Grapes
 
Description The role of grape seed tannins on improving organoleptic properties and its involvement in color stabilization in
red wine are well established. The addition of grape seeds as the source of condensed tannins in fruit wine may
provide a solution for its color instability and improvement of sensory attributes. Syzgium cumini is traditionally
known for its therapeutic properties. In the current study, the influence of yeasts and grape seed addition during
fermentation on the chromatic, phenolic and sensory attributes of the wine was accessed. Grape seed addition
improved the color characteristics of wine and increased overall phenolic composition. Analysis by HPLC revealed
6 major anthocyanins, among which 3, 5-diglucoside form of delphidin and petunidin was found to be the
major components. Cluster and PLSR analysis explained the impact of seed addition on the yeasts, as well as on
the perception of panelists, with bitterness and astringency as the dominating attributes.
 
Date 2018
 
Type Article
PeerReviewed
 
Format pdf
 
Language en
 
Identifier http://ir.cftri.com/13169/1/Food%20Chemistry%20242%20%282018%29%2098%E2%80%93105.pdf
VenuGopal, K. S. and Chris, Cherita and Anu Appaiah, K. A. (2018) Augmentation of chemical and organoleptic properties in Syzygium cumini wine by incorporation of grape seeds during vinification. Food Chemistry, 242. pp. 98-105. ISSN 0308-8146