Sensory evaluation and economic assessment of pomegranate (Punica granatum) and mahua (Madhuca latifolia) blended wine with different sugar sources

Introduction

Wine is a type of "alcoholic beverage" that has been made for thousands of years utilising yeast to ferment grapes, berries, apples, and other fruits. Since ancient times, wine has been a favourite beverage all over the world under the names Madeira, Sula, etc. Wine contains resveratrol and polyphenols, therefore it have beneficial effects on human health (Kalt, 2010) [9] . Fruit wines are undistilled alcoholic beverages that are more flavourful, nutritious, and contain mild stimulants. Fruit wine offers vitamins, minerals, and vitality. Wine possesses a long shelf life, is a by-product of a typical sugar metabolism through alcoholic fermentation of yeast. Wine is a healthy and safe beverage. Since ancient times, wine has been used as both nourishment and medicinal (Chaudhary and Yadav 2014) [6] . Sugar sources acts as the primary substrate for converting fruit juice into alcohol. While microorganisms can metabolize proteins and fats in nutrient-scarce environments, yeast cells prioritizes sugar to produce ethanol, lactic acid, and carbon dioxide. This process continues until sugar is decreased or environmental conditions become unfavourable for yeast growth (Saranraj et al., 2017) [13] . Punicaceae Horan. (Lythraceae Jaume St.-Hil.) is a family has one genus Punica, with two species: Punica granatum L. and P. protopunica Balf. e. taxonomically, the genus name Punica L. is derived from a feminized Roman designation for Carthage, an ancient city in northern Tunisia famous for highest quality pomegranates were historically exported to Italy. During antiquity, the fruit was originally designated as Malum punicum means the "apple of Carthage." Carl Linnaeus subsequently established the binomial nomenclature by pairing the genus with the specific epithet granatum, which means granular or composed of grains. This botanical description utilized within the United States as common name "seedy apple" (Anon., 2006) [2] . Armenia and Israel are well known to produce and consume pomegranate wine as part of their traditional diets. In Italy, specifically in Sicily, historical literature indicates that pomegranate wine beverages called as "Sciadde," although this practice has now disappeared. (Cardinale et al., 2021) [4] . Mahua is also known as Mowarh in the north, Mahul in Orissa and Illipi in the south of India.

Preparation of yeast culture

The commercial wine yeast (brewer's yeast) strain S. cerevisiae var. ellipsoideus was utilized for fermentation. To prepare the active starter culture, the pomegranate juice was adjusted to an initial total soluble solids (TSS) level of approximately 10 to 11 °Brix. According to the experimental treatments, the TSS was adjusted upward to 22 °Brix using two different sugar sources: cane sugar and jaggery in separate 500 mL reagent bottles. To inhibit wild yeast strains and spoilage microorganisms, sodium benzoate was added into the juice at concentration of 150 ppm and allowed to stand for four hours. After this it was supplemented with diammonium hydrogen phosphate (DAHP) @ 0.1% to act as nitrogen source. The treated juice was inoculated with 0.5 g L⁻¹ of S. cerevisiae var. ellipsoideus and secured with airlock. After 48 hours, upon observing vigorous bubbling the active yeast culture was considered to be ready. This prepared inoculant was subsequently added to the bulk fermentation must at a concentration of 5% (v/v) to initiate the primary fermentation stage.

Fermentation

The different treatments of blending were inoculated with a 5% (v/v) active culture of S. cerevisiae var. ellipsoideus in reagent bottles. The containers were immediately sealed using water-filled airlocks to visually monitor (CO 2 ) gas evolution with all joints tightly wrapped in plastic (cling) film to prevent oxygen exposure. The reagent bottles were manually agitated 2-3 times daily. Gas bubble formation and eventual cessation within the airlock system were used to closely monitor the fermentation initiation. Fermentation was completed when no more bubbles were coming out. It took nearly 15 to 20 days to complete the fermentation process. After siphoning, the liquid was clarified with the aid of 1.0 g l -1 bentonite to recover wine of crystal clear quality finish. Wine clarification was achieved by three time racking process at fifteen days interval to eliminate lees and suspended solids. The resulting clarified wine was distributed into pre-sterilized 1000 mL reagent bottles.

Sensory evaluation of wine

Sensory evaluation of the blended pomegranate-mahua wine was conducted at baseline (0 months) and subsequently at 0, 2, 4, 6 and 8 months of storage. A panel of judges assessed the experimental samples using a 9-point hedonic scale, following the methodology described by Amerine et al.

(1965) [1] . The evaluated sensory attributes included colour, flavour, taste, viscosity, appearance, astringency, and overall acceptability. Separate scores were assigned to each parameter, and the mean values were calculated to determine the final sensory profiles. The sensory evaluation was conducted using a standard 9point hedonic scale, where numerical scores corresponded to specific verbal descriptors of consumer acceptance: 9 (Like extremely), 8 (Like very much), 7 (Like moderately), 6 (Like slightly), 5 (Neither like nor dislike), 4 (Dislike slightly), 3 (Dislike moderately), 2 (Dislike very much) and1 (Dislike extremely).

Economics of blended pomegranate-mahua wine

The economics of wine can be calculated through benefit: cost ratio by the formula [14] in pomegranate wine, Matwa and Topno (2023) [11] in orange wine and Ngaihlhing and Topno (2023) [12] in pomegranate wine.

Taste

It is apparent from the findings of present experiment the organoleptic taste scores of blended pomegranate-mahua wine were recorded maximum taste scores ( [14] in pomegranate wine, Chang et al. (2023) [5] in sapota wine and Matwa and Topno (2023) [11] in orange wine.

Flavour

Based on the results of present investigation, it can be concluded that the flavour score of blended pomegranatemahua wine was significantly influenced under the different treatment combinations and were recorded. [16] , noted that the flavour of blended grape wine was rated as fair after aging. Additionally, Kakade (2019) [8] reported that the flavour score of bael wine steadily improved over a seven-month aging period due to the effect of sugar concentration.

Viscosity

It is clear from the findings of present experiment that the organoleptic score for the viscosity of blended pomegranatemahua wine showed increasing trend under the different treatment combinations with an advancement of storage period. The maximum viscosity scores ( [8] in blended mandarin and grape wine and Kadge (2021) [7] in blended Nagpur mandarin-pomegranate-grape wine.

Overall acceptability

The results with reference to overall acceptability of blended pomegranate-mahua wine was significantly varied under the different combinations of treatments evaluated at 0, [10] in pineapple wine, Singh et al.

(2022) [14] in pomegranate wine and Matwa and Topno (2023) [11] in orange wine.

Benefit: Cost ratio of blended pomegranate-mahua wine

The maximum benefit: cost ratio ( [10] in pineapple wine, Singh et al. (2022) [14] in pomegranate wine and Matwa and Topno (2023) [11] in orange wine.

2025-26

2024-25

2025-26

2024-25

2025-26

2024-25

2025-26

2024-25

2025-26

Pooled mean Individual effect of sugar sources and blending ratios on blended pomegranate-mahua wine A1 7. 63

References

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