Nitthya Kochadai ¹, Nitthya Kochadai ¹, Radhakrishnan Mahendran ², Radhakrishnan Mahendran ², Yuvraj Khasherao Bhosale ¹, Yuvraj Khasherao Bhosale ¹, Hema Vincent ¹, Hema Vincent ¹, Sinija Vadakkepulppara Ramachandran Nair ²

Affiliations
1 Food Processing and Business Incubation Centre, Indian Institute of Food Processing Technology, Thanjavur - 613 005, Tamil Nadu, IN
2 Centre of Excellence in Non-Thermal Processing, Indian Institute of Food Processing Technology, Thanjavur - 613 005, Tamil Nadu, IN

Abstract

Tender coconut and Palmyra are known for their micro minerals and nutrients that are essential for human health and consumed mostly in tropical countries. The growing demand for low-alcohol beverages and natural preservation techniques for these raw materials necessitated the need for the present study, which aims to assess the suitability of these raw materials for the production of low-alcohol wine. Different blend ratios of tender coconut and palmyra juice ranging from 80:20 to 20:80 were subjected to fermentation. The wine was filtered and analysed for physicochemical, phytochemical properties and mineral profile. Initially, all the samples were adjusted to 20°Brix which decreased to a range of 6.25 ± 0.28 to 13.23 ± 0.48°Brix and alcohol content between 4.1 ± 0.16% (A7) and 8.1 ± 0.41% (A1) with phenols and antioxidants (421.63 ± 11.15 to 650.72 ± 10.15 mgGAE/100 mL and 57.38 ± 0.002% to 85.95 ± 0.0004%, respectively). Principle component analysis revealed A5 (60:40 palmyra: tender coconut) as the most acceptable blend with high micronutrients like vitamin C (49.92 mg/100 mL), potassium (3338.27 mg/L), sodium (218.87 mg/L) and magnesium (132.8 mg/L). The study throws light to the utilization of highly perishable tender coconut and palmyra endosperm to make a shelf-stable refreshing low-alcoholic wine with high antioxidants and mineral content.

Keywords

Tender Coconut, Palmyra, Fermentation, Principle Component Analysis, Low Alcoholic Wine.

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