Preparation and evaluation of red wine from Punjab purple(Syn.H.516) variety of grapes Kocher GS1,*, Phutela RP1, Gill MIS2 1Department of Microbiology, Punjab Agricultural University, Ludhiana, India 2Department of Horticulture, Punjab Agricultural University, Ludhiana, India. * E-mail of corresponding author : gskocher@pau.edu
Online published on 23 January, 2012. Abstract Punjab purple, a red grape variety was evaluated for red wine production over a period of three years. A consistent ethanol production of about 10–11% (v/v) with a mean recovery of 62.4% was observed. The red wine produced was found to be of standard quality (mean score of 63.5 out of 80) on the basis of sensory evaluation and had phenolics content of 2496 mg/L which endows it with a high antioxidant potential. Top Keywords Red wine, Ethanol, Fermentation, Sensory, Phenolics. Top |