Physicochemical Characterization, Antioxidant Potential and Sensory Quality of Wine from Wild Edible Fruits of Flacourtia montana J. Graham

Abstract The objective of the present study was to produce wine from wild edible fruits of Flacourtia montana J. Graham. The various physicochemical attributes including total phenolic content and total flavonoid content were analyzed. Further, the prepared wine was evaluated for the antioxidant potential using four different assays, viz., 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid (ABTS), 1,1-diphenyl-2-picrylhydrazyl (DPPH), reducing power assay and total antioxidant activity. Finally, the wine was subjected for the sensory evaluation. Experimental results revealed that wine had ...