Formulation Of Wine From Setaria italica and Sorghum bicolor (Foxtail millet and Sorghum millet)

Formulation Of Wine From Setaria italica and Sorghum bicolor (Foxtail millet and Sorghum millet)

GOKULA VARSHINI S, HARI GOKUL P, AKASH P T, JEFF K JACOB

FOOD TECHNOLOGY

SNS COLLEGE OF TECHNOLOGY

COIMBATORE , INDIA

ABSTRACT

Wine is a popular alcoholic beverage that has been consumed for thousands of years. While typically made from grapes, wine can also be made from other fruits   and grains. In this paper, we describe the process of extracting wine from sorghum and foxtail millets. The fermentation process of the sorghum and foxtail millets started after 24 hours, with a slightly sour smell indicating active yeast. The fermentation continued for several days, and the resulting wine had a smooth, sweet taste. The pH was around 3.5, and the alcohol content was around 8%. This alternative source of wine could be beneficial to individuals who are allergic or intolerant to grapes. Further research and experimentation are necessary to improve the quality and taste of the wine.

Overall, this study demonstrates the feasibility of producing wine from sorghum and foxtail millets, showcasing their potential as alternative sources for winemaking. The findings contribute to the expansion of the wine industry by diversifying the range of raw materials available for wine production. Further research on optimizing fermentation conditions, refining sensory attributes, and investigating potential health benefits will be valuable for commercializing millet wines and meeting consumer demands for innovative and sustainable beverages.

Keywords: Wine, millets, fermentation, alcohol content