Title: Evaluation of preservation methods of low alcoholic plum wine
Authors: Gill, Amandeep; Joshi, V K; Rana, Neerja
Abstract: Natural wine from Plums, Prunus salicinaLinn. (cv.‘Santa Rosa’)was prepared and standardized the preservation technique of low alcoholic wine. The wine was blended with sand pear juice at the rate of 20 and 30%. The blends were preserved with heat treatments i.e. by pasteurizing the wine at different temperatures for different intervals of time and by chemical preservatives using sodium benzoate (NaB) and sulphur dioxide @100 ppm each. In all the treatments, there was no change in TSS, acidity and alcohol concentration whereas when heating either at 70 or 80oC for 10 or 2 min, respectively was carried out in comparison to the control (without heating or any preservative), highest reduction in TSS, increase in alcohol concentration and acidity took place. The heat treatment given to the wine showed complete elimination of microorganisms hence can be used for preservation of low alcohol wine.
Page(s): 392-405
Authors: Gill, Amandeep; Joshi, V K; Rana, Neerja
Abstract: Natural wine from Plums, Prunus salicinaLinn. (cv.‘Santa Rosa’)was prepared and standardized the preservation technique of low alcoholic wine. The wine was blended with sand pear juice at the rate of 20 and 30%. The blends were preserved with heat treatments i.e. by pasteurizing the wine at different temperatures for different intervals of time and by chemical preservatives using sodium benzoate (NaB) and sulphur dioxide @100 ppm each. In all the treatments, there was no change in TSS, acidity and alcohol concentration whereas when heating either at 70 or 80oC for 10 or 2 min, respectively was carried out in comparison to the control (without heating or any preservative), highest reduction in TSS, increase in alcohol concentration and acidity took place. The heat treatment given to the wine showed complete elimination of microorganisms hence can be used for preservation of low alcohol wine.
Page(s): 392-405
