N. Umashankar ¹, P. S. Benherlal ², Mohan Chavan ³

Affiliations
1 Department of Agricultural Microbiology, Agricultural College, Hassan – 573225, Karnataka, IN
2 Department of Biochemistry, College of Agriculture, V.C. Farm, Mandya, IN
3 Department of Biochemistry, Agricultural College, Hassan – 573225, Karnataka, IN

Abstract

Garcinia indica fruit was selected for preparation of wine because it has antioxidant activity and various therapeutically important chemical entities, especially hydroxycitric acid which is known for anti-obese activity. Wine was prepared from the fruit pulp by primary fermentation for a period of 21 days and secondary fermentation for another 24 days. The wine thus prepared was subjected to various physico chemical analyses and antioxidant activity. A drastic reduction in the level of total soluble sugar was observed in the wine (21 days: 11.07±1.03% and 45 days: 08.95±0.68%) compared to must (24.13±1.01 %). Total reducing sugar level in the wine (21 days: 5.22±0.53% and 45 days: 5.74±0.51%) was found to have only a marginal increase compared to the must (3.58±0.93). A similar trend was observed in the pH values also. The total protein level in the wine after fermentation was found to have three folds increase (21 days: 63.85±2.00% and 45 days: 59.50±2.22%) compared to the must (20.30±1.18%). After fermentation, total phenolic content has reduced to less than half compared to the content in must (1.84±0.08%) and a commensurable reduction was observed in total antioxidant activity also. The wine prepared after primary and secondary fermentation contained 04.72±0.70 and 11.98±0.38 per cent alcohol respectively. Total HCA after primary and secondary fermentation were 3.86±0.17 and 4.40±0.20 mg/mL respectively. Chemical and organoleptic analyses showed that the wine is a blend of anti-obese active principle HCA, phenolic antioxidants and good overall acceptability.

Keywords

Garcinia indica Fruit, Kokum Fruit, Fermentation, Kokum Wine, Antioxidant, Hydroxycitric Acid.

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