Effect of nitrogen source and citric acid addition on wine preparation from Japanese persimmon

Abstract

Persimmon is one of the most popular fruit crops in Asian countries. It contains high amounts of biologically active compounds which have been associated with various health benefits. Keeping in view the nutritional value of the fruit, the present study was conducted for utilizing Japanese persimmon cultivar Fuyu into wine. The pulp was diluted with water in 1:1 ratio and ameliorated with addition of sugar, additives like diammonium hydrogen phosphate and citric acid in different concentrations. The fermentation was carried out at a temperature of 27°C. The results revealed that must prepared by adding 0.1% di-ammonium hydrogen phosphate (DAHP) and 0.3% citric acid had a higher rate of fermentation and ethanol content. Further, the wine had many desirable characteristics such as higher amount of alcohol (12.29% v/v), esters (59.71 mg/L), total phenols (268 mg/L) and antioxidant activity (81%) with a comparable amount of higher alcohols, total sugars, reducing sugars and volatile acidity. The wine had high sensory scores for various sensory attributes like colour, taste, appearance, aroma, acidity, sweetness, body, flavour, bitterness, astringency and overall impression. Hence, from the present investigations it can be concluded that wine can be successfully prepared from persimmon fruit by dilution with water in 1:1 ratio and addition of additives in the concentration of 0.1% DAHP and 0.3% citric acid. Copyright © 2017 The Institute of Brewing & Distilling.