Abstract

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.