Standardization of pomegranate (Punica granatum L.) wine wit | 93599
An International Journal

Agricultural and Biological Research

ISSN - 0970-1907
RNI # 24/103/2012-R1


Standardization of pomegranate (Punica granatum L.) wine with different levels of sugar concentration

Rajan Singh*, Saket Mishra and Mithun Tarafdar

The present research work entitled Standardization of pomegranate (Punica granatum L.) wine with different levels of sugar concentration the study was conducted in Completely Randomized Design (CRD) with 5 treatments replicated four. The treatments were T1 Pomegranate juice (500 ml)+200brix+wine yeast (0.133%), T2 Pomegranate juice (500 ml)+250brix+wine yeast (0.133%), T3 Pomegranate juice (500 ml)+300brix+wine yeast (0.133%), T4 Pomegranate juice (500 ml)+350brix+wine yeast (0.133%), T5 Pomegranate juice (500 ml)+400brix+wine yeast (0.133%) Total soluble solids, pH and Specific Gravity decreased while the alcohol content, Acidity and the Sensory Qualities increased with increasing length of fermentation. From the above treatments, it is concluded that treatment T3 was found superior in respect of the parameters like Total Soluble Solids, Acidity, pH, Alcohol content, Specific gravity. With respectively colour and appearance, Taste, Aroma and Overall acceptability also T3 was found best. In terms of cost benefit ratio, the highest net return, Cost Benefit Ratio was found in T3. Since Pomegranate contains good sugar proportion which makes it suitable for wine making, the production of wine from this fruit can help increase wine variety and reduce post-harvest losses. This study showed that acceptable wine can be produced from Pomegranate using yeast especially Saccharomyces cerevisiae.

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