INFLUENCE OF PECTINASE ENZYMATIC MACERATION ON QUALITY OF JAMUN (SYZIGIUM CUMINI L.) WINE.

In the current research, effect of pectinase on the quality of the jamun wine was evaluated. Jamun wine was prepared from three different must types viz., juice, pulp+skin and pulp+skin+seed. The must was macerated with 0.25 and 0.50 % of pectinase enzyme. The other must parameters viz., TSS and pH was adjusted to 24°B and 3.2, respectively. The physicochemical and sensory quality of the wine was recorded in fresh and at 3 months interval up to 6 months. The treatment involving 0.25% Pectinase and must containing pulp + skin + seed recorded significantly highest TSS of 11ºB. Treatment T8 (0.50% Pectinase – Pulp + Skin) registered significantly highest acidity 0.69, 0.71 and 0.70 per cent at intial, three and six months of storage, respectively. In the fresh wine, 0.50 % pectinase-pulp+skin recorded the lowest total sugar of 5.21 %. Treatment containing 0.25% Pectinase – Juice recorded significantly highest phenol content of 492.98 mg/L. The treatment T6 (0.25% pectinase – pulp + skin + seed) recorded significantly highest alcohol content of 12.10 per cent. Wine prepared with 0.50 % pectinase-pulp+skin received maximum sensory score.