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  <Article>
    <Journal>
      <PublisherName>emergentresearch</PublisherName>
      <JournalTitle>Emergent Life Sciences Research</JournalTitle>
      <PISSN>2395-6658 (</PISSN>
      <EISSN>) 2395-664X (Print)</EISSN>
      <Volume-Issue/>
      <PartNumber/>
      <IssueTopic>Multidisciplinary</IssueTopic>
      <IssueLanguage>English</IssueLanguage>
      <Season/>
      <SpecialIssue>N</SpecialIssue>
      <SupplementaryIssue>N</SupplementaryIssue>
      <IssueOA>Y</IssueOA>
      <PubDate>
        <Year>-0001</Year>
        <Month>11</Month>
        <Day>30</Day>
      </PubDate>
      <ArticleType>Research Article</ArticleType>
      <ArticleTitle>INFLUENCE OF AGING ON NUTRIENT RETENTION AND ORGANOLEPTIC CHARACTERISTICS OF WINE DEVELOPED FROM STAR FRUIT (Averrhoa carambola L.).
</ArticleTitle>
      <SubTitle/>
      <ArticleLanguage>English</ArticleLanguage>
      <ArticleOA>Y</ArticleOA>
      <FirstPage>0</FirstPage>
      <LastPage>0</LastPage>
      <AuthorList>
        <Author>
          <FirstName>ADIYAMAN.P</FirstName>
          <AuthorLanguage>English</AuthorLanguage>
          <Affiliation/>
          <CorrespondingAuthor>N</CorrespondingAuthor>
          <ORCID/>
        </Author>
      </AuthorList>
      <DOI/>
      <Abstract>Wine is an alcoholic beverage typically made of fermented fruit juice. It is a popular drink being enjoyed all over the world. The present investigation was carried out to standardize wine from star fruit using sugar and jaggery as carbohydrate source for yeast and to study change in nutrients and sensory parameters during aging process. The results showed that the star fruit juice was found to be most appropriate for the preparation of wine than pulp. Star fruit wines were further analyzed for nutrients composition, microbial safety and sensory characteristics during 6 months of aging under ambient temperature in dark place. Star fruit wine prepared using sugar treated as control. Initially the wine prepared using sugar had highest TSS, total sugar, reducing and non-reducing sugars, ascorbic acid and β-carotene content compared to wine prepared using jaggery. Mineral content did not vary much in both wines. During aging, the nutrients and sensory parameters were decreased in both wines except taste scores. At the end of aging, the wine prepared using jaggery had better retention of TSS (92.34 %), total sugar (89.29 %), reducing sugar (93.31 %) and ascorbic acid (71.82 %) than wine prepared using sugar. Microbial study indicated both wines were safe for consumption after six months of aging. Overall acceptability scores (8.95 and 8.90) were found reasonably similar in both the wines after 180 days of aging.</Abstract>
      <AbstractLanguage>English</AbstractLanguage>
      <Keywords>Star fruit,sugar,jaggery,wine,alcohol,nutrients,aging</Keywords>
      <URLs>
        <Abstract>https://www.emergentresearch.org/ubijournal-v1copy/journals/abstract.php?article_id=6406&amp;title=INFLUENCE OF AGING ON NUTRIENT RETENTION AND ORGANOLEPTIC CHARACTERISTICS OF WINE DEVELOPED FROM STAR FRUIT (Averrhoa carambola L.).</Abstract>
      </URLs>
      <References>
        <ReferencesarticleTitle>References</ReferencesarticleTitle>
        <ReferencesfirstPage>16</ReferencesfirstPage>
        <ReferenceslastPage>19</ReferenceslastPage>
        <References/>
      </References>
    </Journal>
  </Article>
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