**Influence of aging on nutrient retention and organoleptic characteristics of wine developed from star fruit (Averrhoa carambola L.)**

Author: P. Adiyaman, S. Kanchana, G. Hemalatha, N. O. Gopal

Category: Research Article

Abstract:

Wine is an alcoholic beverage normally prepared from fermented fruit juice. It is a popular drink enjoyed all over the world. The present investigation was carried out to standardize wine from star fruit using sugar and jaggery as a carbohydrate source for yeast and to study change in nutrients and sensory parameters during aging process. The results showed that the star fruit juice is most appropriate for the preparation of wine than its pulp. Star fruit wines were further analyzed for nutrients composition, microbial safety, and sensory characteristics during 6 months of aging under ambient temperature in a dark place. Initially the wine prepared using sugar had highest total soluble solids (TSS), total sugar; reducing and non-reducing sugars, ascorbic acid, and __ampersandsignbeta;-carotene content as compared to the wine prepared using jaggery. Mineral content did not vary in both wines. During aging, the nutrients and sensory parameters were decreased in both wines except taste scores. At the end of aging, the wine prepared using jaggery had better retention of TSS (92.34 %), total sugar (89.29 %), reducing sugar (93.31 %) and ascorbic acid (71.82 %) than wine prepared using sugar. The microbial study indicated that both wines were safe for consumption after six months of aging. Overall acceptability scores (8.95 and 8.90) were found reasonably similar in both the wines after 180 days of aging.

Keywords: aging, alcohol, jaggery, nutrients, star fruit, sugar, wine