Formulation, Fermentation, and Quality Assessment of Dasiffron: A Functional wine derived from Dates, Raisins, and Saffron

Author(s): Rekha Kute and Nupur Amol Bhardwaj

Abstract:

In this study, a new fruit wine (DASIFFRON)was developed and characterized based on dates (Phoenix dactylifera), dried raisins (Vitis vinifera), and saffron (Crocus sativus). After extraction of the high-quality juice using thermovinification, cold settling, and controlled alcoholic fermentation (Saccharomyces cerevisiae), the juice of both dates and raisins was mixed in a 2:1 ratio (dates: raisins) followed alcoholic fermentation in closed environment with frequent analyses of °Brix, pH and acidity during ongoing fermentation to assist in optimal wine quality. Once fermentation was complete saffron was added to provide flavor and aroma. The product had 11%(v/v) alcohol level, 7°Brix,pH of 3.25,and a total acidity of 5.5g/L; sensory evaluation of this final product indicated a desirable balance of sweet and sour, perceived dates flavor, and mild aroma of cloves and saffron. The ability to formulate DASIFFRON shows possibility of adding dry fruits and spices in innovative wine products which not only add nutritional value but also have unique sensory characteristics.

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Pages: 178-180     |    2 View     |    0 Download