Keywords: Kinnow, Wine, n Saccharomyces cerevisiaen , Physio-chemical, Sensory evaluation
We report here the attempts made to prepare and characterize wine from Kinnow. Kinnow is gaining more commercial significance and attractiveness due to its success under varied agro climatic conditions. Its unique characterstics like high fruit yield, fruits quality and wider adaptability make it a very good choice for post harvest processing. Must prepared from Kinnow show very good fermentation when inoculated with sacchromyces cerevisae. Kinnow wines were prepared and evaluated for various physio–chemical characteristics like antioxidant activity, color, ethanol, pH, free and total sulfur dioxide, titrable acidity and enological properties. So, the present investigation was carried to find out the optimal conditions for the efficient conversion of orange juice with or without pulp into wine using Saccharomyces cerevisiae. The optimum process conditions for this fermentation process were 21°, 22° and 24° Brix (Total Soluble Solids), 25 °C temperature, 10% inoculum, and pH in between 3 and 5. Corresponding to these optimum conditions, the predicted value of ethanol production was found to be 11–12%, which was experimentally verified. Four samples A, B, 3 and 4 have shown more antioxidant activity as compared to sample C, D, 1 and 2. On the basis of sensory and nonsensory evaulaution, it was found that wines were found to dry, still, orange in color, acidic and acceptable for drinking purposes.