Possibility of wine production from karanda (Carissa carandas L.) fruit

Karanda (Carissa carandas L.) is an underutilized fruit with plenty therapeutic and functional properties. In fermentation, yeast metabolites soluble solids in juice to produce energy, ethanol carbon dioxide. The present research aimed examine various parameters such as temperature, pH, sugar addition inoculum size the primary aging time storage affecting karanda wine quality. This was conducted from 2019 2020. Results showed that supplementation of 9 %, pH 3.6, temperature 28 oC, 14% 10 weeks, obtained high content (8.19±0.02 % v/v), total phenolic (184.32±1.17 mg GAE/100 g) overall acceptability (8.01±0.02). Wine this valuable would be beneficial for health by moderate consumption.