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.
Red wine, Ethanol, Fermentation, Sensory, Phenolics
