DISSERTATION

On

“DEVELOPMENT OF FERMENTED MIX FRUIT WINE ”

Dissertation Submitted to

Hon. Director,
IBT MGM University
in partial fulfillment of the requirement for
the degree of

BACHELOR OF TECHNOLOY FOOD

PROCESSING AND TECHNOLOGY
Submitted by

Shrushti Kiran Shinde

Reg. No. BFPT222624

Rita Dattu Patil

Reg. No. BFPT222627

Course No: BPL -238

Course Title: Mini Project

Project Guide
Dr. Shital Giri

Asst. Professor

IBT MGMU, Aurangabad

-2023-24-
 DECLARATION BY THE CANDIDATE

We hereby declare that the thesis entitled, “DEVELOPMENT OF FERMENTED MIX FRUIT
WINE” submitted by us is based on the actual work carried out by us under the guidance and supervision
of Dr. Shital Giri. The extent of information derived from the existing literature have been duly cited and
referenced. The existing research work or its any part is not submitted anywhere else for the award of any
degree or diploma.

We also hereby declare that no sentence, equation, diagram, table, paragraph, or section has been
copied verbatim from previous work unless it is cited and duly referenced. There is no plagiarism; the work
presented is original and own work of the researcher. No ideas, process, results, or words of others have
been presented as the researcher's own work.

Place : Aurangabad

Date : 28/10/2023

Shrushti Kiran Shinde

(Reg. No BFPT222624)

Rita Dattu Patil

(Reg. No BFPT222627)
 Institute of Biosciences and Technology Aurangabad

CERTIFICATE – I

This is to certify that the Mini project entitled, “DEVELOPMENT OF FERMENTED MIX FRUIT
WINE” submitted by Shrushti Kiran Shinde (BFPT222624) and Rita Dattu Patil (BFPT222624 ) in
partial fulfillment of the requirements for the award of the degree of BACHELOR OF TECHNOLOGY in
the subject of FOOD PROCESSING TECHNOLOGY for the academic year 2022-23 submitted to the
MGM University, IBT, Aurangabad. This is a record of bonafide research work carried out by us. The
dissertation or its any part has not previously formed the basis for the award of any degree, diploma, or other
similar title.

Place :Aurangabad

Date : 28/10/2023

(Shrushti Kiran Shinde)

BFPT222624

(Rita Dattu Patil)

 BFPT222627

Institute of Biosciences and Technology Aurangabad

CERTIFICATE – II

This is to certify that the Mini project entitled, “Development of fermented mix fruit wine” submitted
by Shrushti Kiran Shinde (BFPT222624) and Rita Dattu Patil (BFPT222627) in partial fulfilment of
the requirements for the award of the degree of BACHELOR OF TECHNOLOGY in the subject
FOOD PROCESSING TECHNOLOGY to the MGM University, IBT, Aurangabad has been approved
by the Research Advisory Committee after viva voce examination of the student in collaboration with the

(External Examiner) Dr. Shital Giri

(Research guide)

(Dr. Anupriya Chudiwal)

(Project Incharge) HOI
 PLAGIARISM CLEARANCE CERTIFICATE

This is to certify that the thesis entitled, “Development of Fermented Mix Fruit Wine”
submitted by Shrushti Kiran Shinde (BFPT222624) and Rita Dattu Patil (BFPT222627) has been
properly examined by Duplichecker: Anti-plagiarism Software. The percentage of similarities found in the
thesis is 9%.

No sentence, equation, diagram, table, paragraph, or section has been copied verbatim from previous work
unless it is duly cited and referenced. The work presented is original and own work of the researcher (i.e.
there is no plagiarism). No ideas, processes, results, or words of others have been presented as the
researcher's own work.

Signature
(Shrushti kiran shinde)

Signature
(Rita Dattu Patil)

Signature
(Dr. Shital Giri)
 ACKNOWLEDGEMENT

The success of any project depends largely on the teamwork and also encouragement and guidelines of
many others. We take this opportunity to express our gratitude to the people who have been instrumental in
the successful completion of this project.

To start with, we would like to express our sincere gratitude to my Project Guide Dr. Shital Giri, Assistant
Professor Department of Food Technology; who offered us guidance and support all along the completion
of the project. We gratefully place on record our gratitude towards Dr. A. S. Khemnar, Director for
providing the necessary infrastructure and resources to accomplish our research work. We are thankful to
Dr.
S. N. Harke, HOI for supporting us during the whole curriculum. Thanks are also due to other members of
Team IBT , who inspired us during this unforgettable journey.

Our special thanks to our classmate friends Sayali Wagh and Shreya Ekhande for their immense wholehearted
and sincere help during this study.

We express our sincere thanks to all Academic and Office Staff of this College for their kind help during
training work. We are also grateful to the Authors from past and present whose contributions were of great
help to undertake these investigations.

Last but not least, we are always thankful to our beloved Parents and Friends along with our family
members for their love, blessings, and continual support.

Place: IBT MGMU.

Date:

Shrushti kiran Shinde (BFPT222624)

Rita Dattu Patil (BFPT222627)

 ABBREVIATIONS

Gm: Gram
Mg: Miligram
Mm: Millimeter
Ml: Mililiter viz.:
Namely

TSS: Total Soluble Solid

Sr. Title / Particulars Page
No.
No.

01 Declaration by the Candidate i

02 Certificate – I ii

03 Certificate – II iii

04 Plagiarism Clearance Certificate iv

05 First Page of Plagiarism Report -

06 Acknowledgement v

07 Abbreviations vi

08 Contents vii

09 Abstract viii

10 Chapter - I : Introduction and Objectives 1-2

11 Chapter - II : Review of Literature 3

12 Chapter - III : Materials and Methods 4-6

13 Chapter - IV : Results 7-8

14 Chapter - V : Discussion 9

15 Chapter - VI : Summary and Conclusions 10

16 Future Line Work 11

17 References 12

18 List of figures and Tables 13

 ABSTRACT

Title of the thesis : Development of fermented mix fruit wine

Full name of the candidate : Shrushti Shinde( BFPT222624),Rita Patil(BFPT222627),

Full Name of the Research Guide: Dr. Shital Giri

Department / College / University: Department of Food Technology, Institute of Bioscience &

Technology, MGMU
Degree to be awarded: Bachelor of Technology in Food Processing Technology.

Fruit wines have a large market potential and have been produced steadily in recent years. This
growth is correlated with the development of new functional products and consumer demand for
them. Similar to this, the manufacture of fruit wines has evolved into a crucial part of the fruit
processing sector, frequently making up for losses incurred after harvest. A fruit product with added
value is fruit wines. They have essential nutritional elements like antioxidants and minerals, along
with subtle aromas that come mostly from the fruits that are used. Fruits are often very rich in anti-
oxidants such as luteins, carotenes, anthocyanins, phenols, tocopherol, etc. This project work
provides a broad overview of the processes involved in producing fruit wines, with a focus on the
quality of fruit used in wine processing, as well as the fermentation and post-fermentation stages.
CHAPTER- I

INTRODUCTION
India ranks among the world's top fruit growers. Fruits rank among the most significant
foods consumed by humans since they are not only nutrient-dense but also essential for maintaining
good health. In addition to enhancing the nutritional value of our diet, fruits—both fresh and
processed—provide vital nutrients such as vitamins, minerals, and carbs. Fresh fruit postharvest
loss is one of the major issues facing tropical nations like India. Roughly 35 to 40 percent of
horticulture produce is lost due to poor postharvest handling and processing facilities. The lack of
food processing facilities and modern infrastructure causes India to lose over Rs 2 lakh crore worth
of fruits and vegetables annually after harvest, humans have become familiar with fermented
drinks. Any beverage containing ethanol is considered alcohol. The process of fermentation can be
used to create novel products with altered physicochemical and sensory properties, particularly
those related to flavor and nutritional value. Fermentations of lactic, acetic, and alcohol acids are
critical to production quality. Among these, alcoholic fermentation is frequently used to prepare
drinks that include a significant amount of alcohol. For the purposes of taxation and production
control, these are separated into three broad classes: wines, beers, and spirits (distilled beverages,
such as vodka, gin, rum, and whiskey). (Amerine et al., 1980).

Beer is created by fermenting starch using a combination of yeast and malted cereal starch,
typically flavored with hops, and made from barley, corn, rye, wheat, or a combination of various
grains. It has an energy value of 28 to 73 kcal per 100 mL and 4 to 8% alcohol content. Alcoholic
beverages that are distilled are made by fermenting grains, fruits, or vegetables to produce ethanol.
They are created using sugarcane juice, molasses, fermented cereal and potato mash, and barley and
rye malt. Distilled alcoholic beverages have an alcohol percentage ranging from 40 to 60 percent.
(Swami et al2019)

Fruit wines are undistilled alcoholic drinks that are typically created from five grapes or
other nutrient-dense, delicious, and mildly stimulating fruits like peaches, plums, or apricots,
bananas, elderberries, or black currents. These fruits mature and go through a fermentation process.
Their typical alcohol concentration is in the range of 5 to 13 percent. Fruit-based wines are
frequently given fruit names. With the exception of milk and water, no other beverage has gained as
much respect and acceptance across the ages as wine has. Wine is a food that tastes like fresh fruit
and can be carried and preserved in the current environment. Since wine is an undistilled, fermented
product made from fruit, it retains the majority of the nutrients included in the original fruit juice.
The release of amino acids and other nutrients from yeast during fermentation increases the
nutritional value of wine. Fruit wines have an energy content of between 70 and 90 kcal per 100 mL
and 8 to 11 percent alcohol and 2 to 3 percent sugar. Anthocyanins, sugar, acids, higher alcohols,
tannins, aldehydes, esters, amino acids, minerals, vitamins, and small components like flavoring
compounds are all present in a typical wine (Amerine et al., 1980). This product, which has been
mentioned in the Bible and other Asian historical documents, is most likely the oldest fermented
beverage. The amount of alcohol and sugar in wine varies depending on a number of factors,
including the cultivar, the stage at which the fruits ripen, the chemical makeup of the juice, the use
of additives in the must, virification processes, and wine ageing. Swami & others. Review Journal
of Food Research and Technology | July–September, 2014 | Vol. 2 | Issue 3 | Fruit Wine and Health
Benefits Publications Jakraya (P) Ltd. This product, which is arguably the oldest fermented
beverage, is mentioned as natural wines (9–14% alcohol) and dessert and appetizer wines (15–21%
alcohol) in the Bible and other Asian documents. While sweet wine, cherries, vermouth, and port
wines are considered dessert and appetizer wines, dry wine, sweet table wine, specialty wine,
champagne, muscat, and burgundy wines are considered natural wines (Amerine and Singleton,
1972).

OBJECTIVES
The project research work will be conducted with the following objectives.

• To Study proximate analysis of mixed fruit wine.

• Standardization of fermented mix fruit wine.

• Sensory analysis of fermented mixed fruit wine.

CHAPTER- II
REVIEW OF LITERATURE
The attempts have been made in this chapter to review the work done in the past on this aspect of
present investigation by eminent scientists in India and abroad.

Thakor et al., (2014) discussed the potential for producing wine from a variety of fruits,
wine classification, and the state of the wine industry today. This paper has covered a variety of
wine classes, including grape, plant, berry, vegetable, and raisin wines. There are also recent
updates on the production of wine from various tropical and subtropical fruits, such as mango,
banana, and apple cider. wine is an undistilled, fermented product made from fruit, it retains the
majority of the nutrients included in the original fruit juice. The release of amino acids and other
nutrients from yeast during fermentation increases the nutritional value of wine. Fruit wines have an
energy content of between 70 and 90 kcal per 100 mL 8 to 11 percent alcohol and 2 to 3 percent
sugar.

Ezemba, (2015) The purpose of this study was to determine whether two fruits—orange and
pineapple—were suitable as winemaking substrates as well as the effectiveness of yeast that was
separated from palm wine for fruit alcoholic fermentation. Every day during fermentation, aliquot
samples were taken out of the fermentation tank and subjected to standard procedures for the
analysis of temperature, pH, alcohol content, and reducing sugars. The fruit's pH "must." ran the
range of 3.0 to 3.5 during the fermentation process. A steady rise in alcohol content was seen over
the course of the fermentation process. After 21 days of fermentation, the fruit wine's alcohol
content was found to be 4.2%. This product, which is arguably the oldest fermented beverage, is
mentioned as natural wines (9–14% alcohol) and dessert and appetizer wines (15–21% alcohol) in
the Bible and other Asian documents. While sweet wine, cherries, vermouth, and port wines are
considered dessert and appetizer wines, dry wine, sweet table wine, specialty wine, champagne,
muscat, and burgundy wines are considered natural wines

Science and Technology of Fruit Wine pages 73-103 (2017) declares the microflora of grape
winemaking and draws comparisons with the biodiversity of microorganisms used in fruit wine
production. The two primary fermentative processes that take place during the production of fruit
wines—malolactic and alcoholic fermentation, respectively— are discussed in relation to microbial
diversity. The description places a strong emphasis on the potential for alcoholic fermentation
caused by both Saccharomyces and non-saccharomyces yeasts (Candida, Hanseniaspora,
Torulopsis, Pichia, Kloeckera, etc.). Particular focus is placed on the lactic acid bacteria that arise
during either induced or spontaneous fermentation.

Okeke, B.C, Agu, K.C. Uba, P.O., Awah, N.S., Anaukwu C.G.(2015) The fermented juice of
grapes is the legal definition of wine3. Almost any plant material that can ferment can be used to
make wine3. The majority of fruits and berries have the capacity to yield wine. Depending on the
goal of the winemaker, the "must" of a selected fruit or fruits is fermented for a number of days
using yeast. The primary organism in charge of alcoholic fermentation, yeast, typically comes from
the genus Saccharomyces. The process of fermentation can be used to create novel products with
altered physicochemical and sensory properties, particularly those related to flavor and nutritional
value. Fermentations of lactic, acetic, and alcohol acids are critical to production quality. Among
these, alcoholic fermentation is frequently used to prepare drinks that include a significant amount
of alcohol. Since the beginning of time, humans have been familiar with fermented drinks. Any
beverage containing ethanol is considered alcoholic

Ogodo A. C., Ugbogu O. C., D. I, Ezeonu NG1(2018) released that the current study has
demonstrated that using Saccharomyces cerevisiae and spontaneous fermentation, mangos of the
cultivar known as Peter can be used to produce acceptable fruit wines. Better wine can be made,
though, by employing a starter culture to control the fermentation process. Therefore, extending the
shelf life of mango fruit may not be the only option; large-scale production of mango wines could
be one. Alcoholic beverages that are distilled are made by fermenting grains, fruits, or vegetables to
produce ethanol. They are created using sugarcane juice, molasses, fermented cereal and potato
mash, and barley and rye malt. Distilled alcoholic beverages have an alcohol percentage ranging
from 40 to 60 percent.

Ankita Boondaeng, pilanee vaithanomost (2021), claimed that a wine's chemical and
physical characteristics, particularly those of an imported wine, are crucial to its quality. On the
other hand, local wines would compete with imported wines if they could be made to reach a
specific quality-to-price ratio. Better local wines should therefore be encouraged, as should a rise in
reasonably priced, high-quality wine. The development of pineapple wine as a valuable commodity
for trade is currently gaining more attention. In order to provide certain reference data for the
development of pineapple wine, this study used fresh pineapples as the primary raw material for
fermentation and inoculated them with Saccharomyces cerevisiae var. burgundy as an active starter
culture. It then looked into the alcoholic beverage process and quality evaluation of pineapple fruit
wine.

Croatian Journal of food science and Technology vol.10(2018 ) stated that the market for
fruit wines is large and has been expanding steadily in recent years, which is consistent with the
need for and advancement of new functional products. Similar to this, the manufacture of fruit
wines has evolved into a crucial part of the fruit processing sector, frequently making up for losses
incurred after harvest. A fruit product with added value is fruit wines. They have essential
nutritional elements like antioxidants and minerals, along with subtle aromas that come mostly from
the fruits that are used. This paper provides a broad overview of the processes involved in
producing fruit wines, with a focus on the quality of fruit used in wine processing, as well as the
fermentation and post-fermentation stages.
CHAPTER III
MATERIALS AND METHODS
Materials
The details of various materials and methods adopted during the course of the present investigation
are narrated in this chapter under suitable sub-heads.

Experimental situate: The experiment was conducted at the Institute of Biosciences and Technology,
CHH. SambhajiNagar during 2022-2023.

Raw Materials: Plumberry, Grapes, orange, apple, pineapple, watermelon, sweet lime,
Pomegranate, Sugar powder, salt(NaCl)

Instruments: Conical flask, Glass rode, muslin cloth, foil paper, knife, Grinder, Beaker,
Refractometer, PH paper

Chemicals: Yeast ( Saccharomyces cerevisiae)

METHODOLOGY

The fleshy fruits like plumberry, grapes, oranges, apples, pineapple, watermelon, sweetlime, and
pomegranate were bought from the market. All fruits were washed with hot water with the addition
of salt. Fruits were peeled. All fruits were ground and mixed ground pulp was put into a conical
flask measuring 1000 ml and 200 ml water was added to 500gm of pulp. 250 gm of sugar powder
was added. Activation of yeast was performed by adding 5gm of yeast powder in hot water for 2 -3
min and activated yeast was put into the conical flask for fermentation. The mouth of the flask was
covered tightly with the help of foil paper and tied with rubber. Kept it well for the fermentation
process for 18 days with proper observation and regular checkups.
After 18 days of fermentation, the wine was filtered with the help of muslin cloth and was served in
small glasses.
 Washing of fruits with hot water

Peeling of fruits with help of knife

Grinding of fruits with the help of grinder

Adding of 200ml of water into 500gm of pulp

Addition of 500 gm of sugar powder

Activation of 5gm of yeast with hot water

Addition of activated yeast into the pulp and stir the pulp very well

Cover the mouth of the flask with foil paper and make sure that the flask is air-tight

Keep it for fermentation for 18 days

After 18 days of fermentation, filter it with the muslin cloth

The filtered juice is wine

 RESULTS

SENSORY ANALYSIS

Treatment colour Flavor Taste Appearance Overall

acceptability

T0 7 8 7 8 8

T0 7 8 7 7 7
T0 9 9 9 9 9

T0 8 9 9 9 9

Proxiamate analysis

 TSS:
TSS(Total soluble solid) was measured using the re TSS states the amounts of soluble solids in
liquid. TSS value affects the taste of the fruit because it can indicate the level of sweetness of
the fruit. TSS is dominated by total sugar content and a small portion of soluble proteins,
amino acids, and other organic materials refractometer. The TSS of wine we measured was 8
brix.
 pH: pH is a measure of how acidic/basic water is. The range goes from 0 - 14, with 7 being
neutral. pHs of less than 7 indicate acidity, whereas a pH of greater than 7 indicates a base. pH
is really a measure of the relative amount of free hydrogen and hydroxyl ions in the water. The
pH of mix fruit wine was 4.7

DISCUSSION
Figure 1.1 pH analysissis

The fleshy fruits like plumberry, grapes, oranges, apples, pineapple, watermelon, sweet
lime, and pomegranate were bought from the market. All fruits were washed with hot water with
the addition of salt. Fruits like pineapple, apple, orange, and watermelon were peeled. All fruits
were ground and mixed ground pulp was put into a conical flask measuring 1000 ml and 200 ml
water was added to 500gm of pulp. 250 gm of sugar powder was added. Activation of yeast was
performed by adding 5gm of yeast powder in hot water for 2 -3 min and activated yeast was put
into the conical flask for fermentation. The mouth of the flask was covered tightly with the help of
foil paper and tied with rubber. Kept it well for the fermentation process for 18 days with proper
observation and regular checkups. After 18 days of fermentation, the wine was filtered with the
help of muslin cloth and was served. Make sure that the fruit is washed with hot water with the
addition of a pinch of salt water. The fruits we used were properly ripened. They were not under
ripen nor over ripen. The sugar we add to wine must be in good amounts so the fermentation
process works fast. Fruits like pineapple and pomegranate must be peeled properly.
 SUMMARY AND CONCLUSION

The production of wine from a variety of tropical and subtropical fruits, including apple
cider, bananas, and mangos, has also been added to recent updates. Fruit is fermented into wine,
which is a product that is not distilled and retains most of the nutrients found in the original fruit
juice. Wine's nutritional value is increased during fermentation when yeast releases amino acids and
other nutrients. Fruit wines contain 8–11 percent alcohol, 2–3 grams of sugar, and 70–90 kcal per
100 mL of energy. Fermentation is a process that can produce new products with modified
physicochemical and sensory characteristics, especially those that have to do with flavor and
nutritional value. Alcoholic, lactic, and acetic acid fermentations are essential to the quality of the
product. Alcoholic fermentation is one of these that's commonly used to make drinks with a lot of
alcohol in them. Ever since the dawn of time. These are divided into three main categories for
taxation and production control purposes: wines, beers, and spirits (distilled beverages, like vodka,
gin, rum, and whiskey).
 CHAPTER- VI

REFERENCES

Swami, S. B., Thakor, N. J., & Divate, A. D. (2014). Fruit wine production: a review. Journal of
Food Research and Technology, 2(3), 93-100.

Archibong, E. J., Ezemba, C. C., & Archibong, U. E. (2015). Production of wine from mixed fruits:
pineapple (Ananas comosus) and orange (Citrus sinensis) using yeast isolated from palm wine.
World Journal of Pharmacy and Pharmaceutical Sciences, 4(08), 126-136.

Okeke, B. C., Agu, K. C., Uba, P. O., Awah, N. S., Anaukwu, C. G., Archibong, E. J., ... & Orji, M.
U. (2015). Wine production from mixed fruits (pineapple and watermelon) using high alcohol
tolerant yeast isolated from palm wine. Universal Journal of Microbiology Research, 3(4), 41-
45.

Ogodo, A. C., Ugbogu, O. C., Agwaranze, D. I., & Ezeonu, N. G. (2018). Production and
evaluation of fruit wine from Mangifera indica (cv. Peter). Appli Microb Open Access, 4(1), 144.

Boondaeng, A., Kasemsumran, S., Ngowsuwan, K., Vaithanomsat, P., Apiwatanapiwat, W.,
Trakunjae, C., ... & Niyomvong, N. (2021). Fermentation condition and quality evaluation of
pineapple fruit wine. Fermentation, 8(1), 11.
VELIĆ, D., VELIĆ, N., AMIDŽIĆ KLARIĆ, D. A. N. I. E. L. A., KLARIĆ, I., PETRAVIĆ
TOMINAC, V. L. A. T.

K. A., KOŠMERL, T., & VIDRIH, R. (2018). The production of fruit wines–a review. Croatian
journal of food science and technology, 10(2), 279-290.

Matei, F., & Kosseva, M. R. (2017). Microbiology of fruit wine production. In Science and
Technology of Fruit Wine Production (pp. 73-103).
Fig 1.2(fermentation process) Fig1.3(mix fruit wine)
 FUTURE LINE OF WORK

Fruit wines, especially red wines, are used with many health benefits. When you take a sufficient
dose every day and maintain it regularly, your body will increase resistance and effectively fight
aging. There are many health benefits of mix fruit winesuch as Rich in antioxidants, Lowers bad
cholesterol, Keeps heart healthy, Regulates blood sugar,Reduces the risk of cancer, Helps treat
common cold, Keeps memory sharp. Fruit wine and moderate drinking have long been known
to have health benefits. Consuming fruits on a daily basis is also very good for your health.
Since most excellent fruit wines are produced solely from fruit, the wines we enjoy share many
advantages with traditional grape wines in addition to the health benefits of eating fresh fruit.