PHYSICO-CHEMICAL AND SENSORY CHARACTERIZATION OF RED WINES FROM BLACK GRAPES (VITIS VINIFERA L.) AND ROSE PETALS (ROSA CENTIFOBIA) DURING DRY AND ACTIVATED YEAST BASED FERMENTATION
Baljinder Kaur*, Balvir Kumar, Navneet Kaur, and Neena Garg
ABSTRACT
The goal of this study was to investigate the differences between red
wines prepared from grapes, namely Vitisvinifera L. and Rosa
centifobia during dry and activated yeast based fermentation, and to
study the changes in the physicochemical properties and antioxidant
activity of the red wines. The ethanol content of both the red wines
from activated yeast varied only slightly from 9.6%-10.7%, indicating
that rate of fermentation was significantly increased during the
fermentation. The total anthocyanin and flavanoid contents as
bioactive compounds were the highest level in the Vitisvinifera red wine from activated yeast.
The antioxidant activity was also the highest, 63% after 8 days fermentation in the
Vitisvinifera red wine from activated yeast andshowed from 57% to 59% in the other red
wines. Results show that the Vitisvinifera red wine from activated yeast has the potential to
become a functional red wine because of its high antioxidant, anthocyanin and flavanoid
content.
Keywords: Antioxidant activity; Fermentation; Red wines; Rosa centifobia; Vitisvinifera.
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