Process Optimization and Quality Analysis of Carambola (Averrhoa carambola L.) Wine

The juice extracted from carambola (Averrhoa carambola L.) fruits was used for wine production after reconstituting with distilled water, 50% (w/v) sugar syrup and 0.1 N oxalic acid at different concentrations to attain a range of different independent processing parameters. The processing conditions i.e., pH, fermentation temperature, inoculum size, and total soluble solids (TSS) were optimized on the basis of percentage of ethanol production. At optimum processing conditions of pH = 4.5, temperature = 26 degrees C, inoculums size = 12% (v/v), and TSS = 24 degrees B, the production of ethanol percentage in the wine was 12.15 +/- 0.28% (v/v). At this optimum condition, the values of titratable acidity, total sugar, reducing sugar, and TSS were 0.76 +/- 0.21% (w/w), 2.84 +/- 0.22% (w/w), 2.65 +/- 0.16% (w/w), and 4.6 +/- 0.06 degrees B, respectively. Color of the wine was observed to be light greenish yellow, but pH level which was 3.94 +/- 0.17 was slightly higher than that of the acceptable limit. Sensory evaluation showed that the wine possessed very good taste, aroma, and clarity with moderately good body and aftertaste. It was also observed that the wine undergoes color changes during storage with more stability at lower storage temperature.