Vol. 8, Issue 1 (2020)
Biochemical changes of banana wine during storage
Author(s): Sarthak Kiribhaga, Saji Gomez, Meagle Joseph, Surendra Gopal and Seeja Thomachan Panjikkaran
Abstract: Wine was prepared from banana varieties (Grand Naine, Karpooravalli, Poovan, Yangambi (KM-5) and Palayankodan). Banana wine was stored in plain and amber coloured bottles under ambient conditions for three months. After one month of storage, pH and alcohol content showed an increasing trend whereas titratable acidity, total soluble solids, ascorbic acid, total phenols and microbial population showed a decreasing trend. Same trend continued even after two months of storage. At the end of storage period, the total soluble solids and alcohol content remained stable without showing any variation in their values as that of the previous month whereas pH showed an increasing trend. Titratable acidity, ascorbic acid, phenols and microbial population showed a decreasing trend. Colour retention was better in amber coloured bottles. Wine from the variety Poovan had the highest overall acceptability score throughout the storage period.
DOI: 10.22271/chemi.2020.v8.i1b.8236
Pages: 119-124 | 927 Views 162 Downloads
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How to cite this article:
Sarthak Kiribhaga, Saji Gomez, Meagle Joseph, Surendra Gopal, Seeja Thomachan Panjikkaran. Biochemical changes of banana wine during storage. Int J Chem Stud 2020;8(1):119-124. DOI: 10.22271/chemi.2020.v8.i1b.8236
