Bio-processing of bael [Aegle marmelos L.] fruits into wine with antioxidants

Wine, from β-carotene rich tropical bael (Aegle marmelos L.) fruits, widely known for their immense medicinal properties (anti-diarrheic, anti-bacterial and anti-inflammatory) was prepared by fermenting with the wine yeast (Saccharomyces cerevisiae) as starter culture. Biochemical and sensory analyses were conducted to study the proximate and sensory attributes of the wine. The wine had the following proximate composition: Total soluble solids, 2.9° Brix; total sugar of 2.03 g/100 ml; titratable acidity, 0.15 g tartaric acid/100 ml; pH, 4.1; total phenolics, 0.93 g/100 ml; β-carotene, 33 µg/100 ml; ascorbic acid, 80 mg/100 ml; lactic acid, 0.64 mg/100 ml and ethanol content of 7.87% (v/v). The bael wine had a DPPH (2,2-diphenyl-1-picrylhydrazyl) scavenging activity of 48% at a dose of 250 µg/ml. Principal Component Analysis reduced the 10 original analytical and proximate variables (TSS, total sugar, TA, pH, phenol, β-carotene, ascorbic acid, lactic acid, ethanol and DPPH scavenging activity) into three independent components which accounted for 80.78% variation. Sensory evaluation was carried out by 16 selected panelists on various attributes such as taste, aroma, flavor, color/appearance and after taste. The results showed that the bael wine was very much liked by the panelists and there was no significant difference between the two sets (p<0.05) in most sensory parameters. Wine prepared from bael fruit pulp is a novel beverage rich in anti-oxidants with an alcoholic concentration of 7.87% (v/v). There is a good prospect for commercialization of this wine as a medicinal wine.