PRODUCTION TECHNOLOGY AND ANALYSIS OF QUALITY PARAMETERS OF STRAWBERRY WINE

Wine production is one of the methods of adding value to perishable fruits when there is a surplus in the market. Strawberry supply often exceed demand but is a rich source of phytochemicals, vitamins and nutrients and contains about 12 to 18% sugars and therefore can be utilized for wine production. In the present study, wine was produced using strawberry fruit as raw material. Saccharomyces cerevisiae (commonly known as baker’s yeast) was used to ferment strawberry must. After the completion of fermentation process, physiochemical and sensory evaluation was performed to characterize the final product. Titratable acidity was 0.67 and 0.75 of HP1 and HP2 blends, respectively. Ethanol content was found to be 11 and 12 percent. Vitamin C ranged in between 5 to 6 g/l. It was established that the strawberry wine had approx. 80% antioxidant activity. Based on the sensory attributes, chemical composition, taste and aroma of strawberry wine was acceptable for human consumption.