PROCESSING OF STRAWBERRY FRUIT INTO WINEHarmeet Chauhan, Raj Kumari Kaul and Anju Bhat
Wine from anthocyanins rich strawberry fruits, was prepared by fermenting with yeast (Saccharomyces cerevisiae) as starter culture. The wine had TSS, 9.0 °B; reducing sugar 0.137 %; total sugar 1.19%; titratable acidity 0.58 (% malic acid); volatile acidity 0.027 (%); pH 3.36; total phenols 115.1 mg/L and ethanol content of 10.4 % (v/v). During maturation of six months TSS, total sugars, titratable acidity, ethanol content, total phenols decreased while as pH, volatile acidity, reducing sugar content of strawberry wine increased. Strawberry wine exhibited antimicrobial activity against Staphylococcus aureus and Escherichia coli. Sensory evaluation reveled that wine was preferred by the judges.
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