PRODUCTION OF WINE FROM INDIAN STAR GOOSE BERRY AND A COMPARATIVE STUDY OVER GRAPE WINE

Wine is one of the functional fermented foods that have many health benefits. Commercially, wine is produced by the fermentation of yeast which involves the conversion of sugar to alcohol. Wine can act as a nutrient supplement for seasonal fruits and vegetables throughout the year. Using fruits and vegetables having medicinal and nutritional value as a substrate for wine production, the health benefits of them can be improved widely. Indian gooseberrywhich is known for their high medicinal and nutritional values are used as the substrate here. Fermentation is carried out with Saccharomyces cerevisiae commonly known as bakers yeast. Daily monitoring was done to study the composition and characteristics of the wine. The wine produced resembled the commercial wine in terms of its composition, taste and aroma. During the fermentation period the wines were analyzed for pH, titratable acidity, specific gravity, biomass content, alcohol and reducing sugar on a daily basis. pH show a decreased trend then attains minima and then increased. As the fermentation days proceed, the specific gravity increased and the alcohol percentage increased gradually. Batch 1 Amla (A1) showed a pH range of 3.79-3.56, specific gravity ranges from 1.09-1.17 and alcohol content was 10.5%. Batch 2 Amla (A2) showed a pH range of 3.81-3.30, specific gravity ranges from 1.09-1.167 and alcohol content was 10.35%. Batch 3 Amla (A3) showed a pH range of 3.83-3.34, specific gravity ranges from 1.032-1.0967 and alcohol content was 8.64%. Batch 1 ginger (G1) showed a pH range of 3.77-3.59, specific gravity ranges from 1.11-1.178 and alcohol content was 7.94%. Batch 2 ginger (G2) showed a pH range of 3.89-3.94, specific gravity ranges from 1.116-1.162 and alcohol content was 6.81%. Batch 3 ginger (G3) showed a pH range of 4.42-4.01, specific gravity ranges from 1.144-1.188 and alcohol content was 5.81%.