The present study was conducted to utilize the sapota fruit wasted during seasonal glut for the production of wine. Being rich in sugars, sapota is a suitable raw material for fermentation which is an efficient method for the preservation of the nutritional, antioxidative, and functional properties of this fruit. Effect of addition of various nitrogen and phosphorus supplements was studied whereby, an optimum 0.33% Yeast Nitrogen Base (YNB) led to the completion of fermentation in 7 days with an ethanol content of 8.15% (v/v). Under optimized conditions, fermentation validated at 3 L scale produced sapota wine having 9.04% ethanol along with total phenols, ascorbic acid, acidity, and pH of 98.1 mg/100 ml, 34.2 mg/100 ml, 0.21% (w/v), and 4.45, respectively. Organoleptic evaluation of dehydrated samples of sapota wine by gas chromatography mass spectroscopy analysis revealed the presence of esters, acids, alcohols, aldehydes, and ketones. Sensory evaluation on the basis of various attributes like appearance, taste, aroma, and overall feel showed the production of a sweet, nonastringent sapota wine.

中文翻译：

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将沙波塔（Manilkara achras）发酵成葡萄酒

进行本研究是为了利用季节性过剩期间浪费的果实果实来生产葡萄酒。沙棘富含糖分，是发酵的合适原料，是保持该水果营养，抗氧化和功能特性的有效方法。研究了添加各种氮和磷补充剂的效果，其中最佳的0.33％酵母氮基（YNB）导致发酵在7天之内完成，乙醇含量为8.15％（v / v）。在最佳条件下，经过3 L规模验证的发酵生产的Sapota葡萄酒具有9.04％的乙醇以及总酚，抗坏血酸，酸度和pH值分别为98.1 mg / 100 ml，34.2 mg / 100 ml，0.21％（w / v），和4.45。通过气相色谱质谱分析对Sapota葡萄酒脱水样品的感官评价表明存在酯，酸，醇，醛和酮。根据外观，味道，香气和整体感觉等各种属性进行的感官评估表明，该酒是一种甜而不涩的萨波塔葡萄酒。