| Abstract Carissa spinarum L., is a tropical underutilized fruit abundantly available during summer season, which is delicious to taste with an astringency flavor and fruity aroma. Hence, the present investigation was aimed at optimizing fermentation conditions for the production of wine and to assess its physiochemical composition and antioxidant activity. Response surface methodology coupled with central composite design was employed for the optimization studies. It was determined that fermentation temperature of 25°C, pH of 3.5 and inoculum size of 10% (v/v) resulted in quality wine with 8.3% (v/v) of ethanol content. Further, physicochemical composition and antioxidant activity of the optimized wine was found to be significantly higher or on par with... |
