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Effect of Artificial Ageing Using Different Wood Chips on Physico-chemical, Sensory and Antimicrobial Properties of Apple Tea Wine
Kumar, Vikas; Joshi, Vinod Kumar; Thakur, Narayan Singh; Sharma, Nivedita; Gupta, Rakesh Kumar.
  • Kumar, Vikas; Dr. Yashwant Singh Parmar University of Horticulture and Forestry. Department of Food Science and Technology. Solan. IN
  • Joshi, Vinod Kumar; Dr. Yashwant Singh Parmar University of Horticulture and Forestry. Department of Food Science and Technology. Solan. IN
  • Thakur, Narayan Singh; Dr. Yashwant Singh Parmar University of Horticulture and Forestry. Department of Food Science and Technology. Solan. IN
  • Sharma, Nivedita; Dr. Yashwant Singh Parmar University of Horticulture and Forestry. Department of Basic Sciences. Solan. IN
  • Gupta, Rakesh Kumar; Dr. Yashwant Singh Parmar University of Horticulture and Forestry. Department of Basic Sciences. Solan. IN
Braz. arch. biol. technol ; 63: e20180413, 2020. tab, graf
Article in English | LILACS | ID: biblio-1132167
Responsible library: BR1.1
ABSTRACT
Abstract Freshly prepared apple tea wine (a combination of tea extract and apple juice) is having yeasty and dull flavour, which needs to be improved to increase the acceptability of this product. Therefore, an attempt has been made for artificial ageing of apple tea wine using different wood chips to improve its physico-chemical, sensory and antimicrobial attributes. Different types of wood chips (Quercus spp., Bombax spp. and Acacia spp.) were added respectively (2.5 g/L to the freshly prepared apple tea wine) and allowed for ageing in carboys for the six months at the room temperature. The influence of each wood species on physico-chemical, sensory and antimicrobial attributes was tested upto 6 months of storage. Storage intervals significantly affected all the physico-chemical attributes (except total sugars, volatile acidity, and antioxidant activity), whereas, the addition of wood chips affected titratable acidity, ethanol, higher alcohols, total phenols, and amino acid. Cluster analysis of the physico-chemical attributes data revealed the same and showed that storage intervals exerted more effect on the physico-chemical and antimicrobial properties of the apple tea wine rather than the wood chips. The antimicrobial activity of 6 months aged wine was low as compared to the fresh wine. Among all the wood chips, apple tea wine aged with Quercus spp. possesses a significantly higher score (according to desirability) than the wine aged with other wood chips and control. In nutshell, apple tea wine matured with Quercus spp. wood chips for 6 months were the best with improved physico-chemical and sensory attributes.
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Full text: Available Index: LILACS (Americas) Main subject: Tea / Wine / Malus / Juices / Anti-Bacterial Agents Limits: Humans Language: English Journal: Braz. arch. biol. technol Journal subject: Biology Year: 2020 Type: Article Affiliation country: India Institution/Affiliation country: Dr. Yashwant Singh Parmar University of Horticulture and Forestry/IN

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Full text: Available Index: LILACS (Americas) Main subject: Tea / Wine / Malus / Juices / Anti-Bacterial Agents Limits: Humans Language: English Journal: Braz. arch. biol. technol Journal subject: Biology Year: 2020 Type: Article Affiliation country: India Institution/Affiliation country: Dr. Yashwant Singh Parmar University of Horticulture and Forestry/IN