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International Journal of Food and Fermentation Technology
Year : 2011, Volume : 1, Issue : 1
First page : ( 133) Last page : ( 136)
Print ISSN : 2249–1570.

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.

Received:  22  March,  2011; Accepted:  10  May,  2011.


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.


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