Process optimization for development of black carrot (Daucus carota ssp. Sativus Var. Atrorubens alef) wine with improved sensorial and physicochemical attributes

Fruits and vegetables are vital to our dietary intake, providing essential vitamins and minerals, crucial for overall health and well-being. This study investigated the feasibility of producing wine from black carrots, a fruit rich in polyphenols. The physicochemical properties of black carrot juice were analyzed, and its fermentation process using Brewer's yeast (Saccharomyces cerevisiae) was evaluated. The quality of the resulting black carrot wine was assessed. A comprehensive evaluation encompassing physicochemical and sensory characteristics was conducted over intervals of 0, 7, and 14 days, with eight samples (T1-T8) subjected to varying Total Soluble Solids (TSS) levels and inoculum sizes. TSS levels were kept at 16, 18, 20, and 22 degrees Brix with 5% and 10% yeast inoculum sizes. Physicochemical parameters including pH, TSS, reducing sugar, ascorbic acid, titratable acidity, DPPH (antioxidant) activity, TPC (Total Phenolic Content), and TFC (Total Flavonoid Content) were assessed. Sensory analysis involved fifteen semi-trained panel judges. Volatile compounds such as 1,2-propanediol, hexane-1-ol, hexanoic acid, ethyl ester, dodecanoic acid,3-hydroxy, acetic acid, etc. were analyzed via GC-MS ion chromatogram. Following chemical analysis and sensory evaluation across different trials of black carrot wine, trial T5 (TSS: 20 oBrix, inoculum size: 5% v/v) emerged as the ideal choice. Thus, black carrot can be successfully used to produce wine.