Paper Key : IRJ************762
Author: Anushiya S,Harini S,Radhika S ,Yamuna S
Date Published: 03 Feb 2025
Abstract
ABSTRACT The color, aroma, body and taste of alcohol are better by combining everyone. Strong phenolic material of berries wine makes it more sloping than grape alcohol. In order to produce a well-balanced red wine, this study examined several juice relationships between grape-to-zamun (100: 0, 75:25, 50:50, 25:75 and 0: 100). 75:25 Combination, which reduced astringency, reduced astringency, when 7.5% saccharomyces cerevisiae 4787 was used at 25 C as it was the most fun when you improved taste and health benefits. The amount of alcohol while maintaining nutrients in the fruit wine produced from different types of fruit is 5-13%. The amino acid content is increased by yeast fermentation. Fruit wine, 811% of the alcohol content and 70-90 kcal per 100 ml, are nutritious, aromatic and culturally popular Amla (Emblica Officialis) is rich in therapeutic components and is easily solved in warm water. Saccharomyces cerevisiae has fermented sugar to produce wine similar to traditional wine in the context of composition, taste and aroma. Prelin, biotin, potassium dihydrogen phosphate and ammonium sulphate were used to increase fermentation, resulting in 12% alcohol in batch mode. Joint staged sugar feeding with Fed-Battle fermentation increased liquor content by 16.1%. The quality improved due to increasing phenol and ethyl acetate and reduced in unwanted alcohol, aging of oak barrels. The chemical and sensory properties of Amla wine are increased by this regulated process, its extraordinary quality is guaranteed.
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