Preparation and Quality Analysis of Wine from Different Blends of Carrot-Beetroot and Carrot-Orange

K. Nehra, Mukesh R. Jangra, Rozi Devi, Aarti a
{"title":"Preparation and Quality Analysis of Wine from Different Blends of Carrot-Beetroot and Carrot-Orange","authors":"K. Nehra, Mukesh R. Jangra, Rozi Devi, Aarti a","doi":"10.13005/bbra/3107","DOIUrl":null,"url":null,"abstract":"ABSTRACT: One of the most popular alcoholic beverages that offers several health benefits is wine. It includes both fruit and vegetable wine and sometimes their blends. These pure and coproducts of fruits and vegetables give surprising results when tried. Beetroot (Beta vulgaris L.) and carrot (Daucus carota L.) are high in betalain and carotene, both of which have medicinal and nutritional properties. Apart from beetroot and carrot, another important fruit is orange (Citrus sinensis). It is a notable fruit known for its nourishing and restorative attributes. The fruits and vegetables used in this study (beetroot, carrot, and orange) were cleaned, peeled, and crushed to extract the juice. The juice was then fermented by mixing with yeast (Saccharomyces cerevisiae) and other ingredients such as sugar. Once fermentation was complete, various methods are used for analysis of wine like residual sugar (RS), apparent fermentation degree (AFD), fermentative capacity (FC), fermentative velocity (VC), and attenuation, etc. The vegetable-fermented wine obtained was reddish to yellow in colour, had a titratable acidity of 1.0 ±0.02 g tartaric corrosive/100 mL, was dry (with just the right amount of piece sugar), and contained between 10 and 12% alcohol. There were no discernible variations in the wine's biological components. An organoleptic analysis of the vegetable natural product wine revealed that it was palatable and thought to be reasonable for health.","PeriodicalId":9032,"journal":{"name":"Biosciences, Biotechnology Research Asia","volume":null,"pages":null},"PeriodicalIF":0.0000,"publicationDate":"2023-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Biosciences, Biotechnology Research Asia","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.13005/bbra/3107","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 0

Abstract

ABSTRACT: One of the most popular alcoholic beverages that offers several health benefits is wine. It includes both fruit and vegetable wine and sometimes their blends. These pure and coproducts of fruits and vegetables give surprising results when tried. Beetroot (Beta vulgaris L.) and carrot (Daucus carota L.) are high in betalain and carotene, both of which have medicinal and nutritional properties. Apart from beetroot and carrot, another important fruit is orange (Citrus sinensis). It is a notable fruit known for its nourishing and restorative attributes. The fruits and vegetables used in this study (beetroot, carrot, and orange) were cleaned, peeled, and crushed to extract the juice. The juice was then fermented by mixing with yeast (Saccharomyces cerevisiae) and other ingredients such as sugar. Once fermentation was complete, various methods are used for analysis of wine like residual sugar (RS), apparent fermentation degree (AFD), fermentative capacity (FC), fermentative velocity (VC), and attenuation, etc. The vegetable-fermented wine obtained was reddish to yellow in colour, had a titratable acidity of 1.0 ±0.02 g tartaric corrosive/100 mL, was dry (with just the right amount of piece sugar), and contained between 10 and 12% alcohol. There were no discernible variations in the wine's biological components. An organoleptic analysis of the vegetable natural product wine revealed that it was palatable and thought to be reasonable for health.
胡萝卜-甜菜根和胡萝卜-橙不同混酿酒的制备及品质分析
摘要:葡萄酒是最受欢迎的有益健康的酒精饮料之一。它包括水果和蔬菜酒,有时也包括它们的混合酒。这些纯粹的水果和蔬菜的副产品在尝试后会产生令人惊讶的结果。甜菜根(Beta vulgaris L.)和胡萝卜(Daucus carota L.)富含甜菜素和胡萝卜素,两者都具有药用和营养价值。除了甜菜根和胡萝卜,另一种重要的水果是橙子。它是一种著名的水果,以其滋养和恢复属性而闻名。本研究中使用的水果和蔬菜(甜菜根、胡萝卜和橙子)被清洗、去皮、碾碎以提取果汁。然后将果汁与酵母(酿酒酵母)和其他成分(如糖)混合发酵。发酵完成后,对葡萄酒的残糖(RS)、表观发酵度(AFD)、发酵量(FC)、发酵速度(VC)、衰减等进行分析。得到的植物发酵酒颜色微红至黄色,可滴定酸度为1.0±0.02 g酒石酸/100 mL,干燥(含糖量适量),酒精含量在10%至12%之间。葡萄酒的生物成分没有明显的变化。对植物天然产物酒的感官分析表明,它是美味的,被认为是合理的健康。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
求助全文
约1分钟内获得全文 求助全文
来源期刊
自引率
0.00%
发文量
0
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
确定
请完成安全验证×
copy
已复制链接
快去分享给好友吧!
我知道了
右上角分享
点击右上角分享
0
联系我们:info@booksci.cn Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。 Copyright © 2023 布克学术 All rights reserved.
京ICP备2023020795号-1
ghs 京公网安备 11010802042870号
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术官方微信