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The present investigation on pectinase enzymatic maceration was carried out to know the sensory qualities of Jamun wine was evaluated. Jamun wine was prepared from three different must types viz., juice, pulp+skin and pulp+skin+seed. The must was macerated with 0.25 and 0.50 % of pectinase enzyme. The other must parameters viz., TSS and pH was adjusted to 24°B and 3.2, respectively. The physicochemical and sensory quality of the wine was recorded in fresh and at 3 months interval up to 6 months. Organoleptic evaluation for all the quality attributes like appearance, colour, aroma and bouquet, acidity, sweetness, body, flavour, astringency, overall quality and total score were showed significant differences. The overall acceptability was significantly higher (16.14, 16.64 and 17.41) in T8 (0.50% Pectinase – Pulp + Skin) followed byT6 (15.88, 16.51 and 17.36) at initial, three and six months after ageing. The treatment combination of 0.50 per cent pectinase with must of pulp + skin (T8) is rated as the best performing with respect to organoleptic quality attributes of wine.
Keywords: Jamun, Pectinase, Maceration, Must and Sensory quality.