CANE WINE BLENDED WITH POMEGRANATE FOR VALUE ADDITION

  • HELEN SOIBAM1*, IVI CHAKRABORTY2 AND AYAM VICTOR SINGH3 1&2.DEPARTMENT OF POST HARVEST TECHNOLOGY OF HORTICULTURE, BIDHAN CHANDRA KRISHI VISWAVIDYALAYA (BCKV), NADIA, WEST BENGAL, INDIA. 3.DEPARTMENT OF BOTANY, RAJIV GANDHI UNIVERSITY (RGU), RONO HILLS, DOIMUKH-791112, ARUNACHAL PRADESH, INDIA. Corresponding author’s e-mail: helen_soibamuhf@yahoo.co.in
Keywords: Value Addition, Acidity, Reducing Sugar, Sensory Evaluation.

Abstract

Food processing imparts value addition. Antioxidant resveratrol in grapes are readily bioavilable when they are processed and converted into wine and wine is one of the most popular beverages of the world. Wine preparation could be an alternative method for post harvest management. Earlier wine is prepared from grapes, but grapes are costly and seasonal. Sugarcane (Saccharum officinarum L.) which contain very high amount of sugar, cheaper and easy available throughout the year when blended and fermented with antioxidant rich Pomegranate juice (Punica granatum L.) yields a high alcohol percentage and desirable colour, and maximizing the bioavailability of  antioxidant flavonoids. It inhibits oxidized LDL uptake and Cholesterol (Parashar, 2012)1. The study will help in managing the post harvest overripe fruits from rotting and value added wine production.

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