Production of Garcinia wine: changes in biochemical parameters,organic acids and free sugars during fermentation of Garcinia must

Garcinia wine was prepared by fermentation of ameliorated must of Garcinia xanthochymus using
Saccharomyces cerevisiae. The present studies focused on changes in biochemical parameters (brix, pH,
aldehydes, esters and alcohols), organic acids (reduction of oxalic acid), free sugars and antioxidant activities
on fermentation of Garcinia must. The wine had higher amount of residual sugars contributing to the
calorific value. The aldehydes and esters content in the final wine were 0.034% and 0.26%, respectively.
There was reduction of citric acid and oxalic acid (antinutritional factor) and synthesis of aspartic acid and
glutamic acid. Garcinia beverage was accepted on sensory analysis with high score for desirable attributes
and overall quality with alcohol content of 6.1%. There was increase in total phenolics (0.039% gallic acid
equivalent) and reducing power on fermentation but decrease in 2,2-diphenyl-1-picrylhydrazyl radical
scavenging activity.