ABSTRACT
Infrared spectroscopy has been considered as a reliable and non-invasive modern tool for the determination of the quality of alcoholic beverages such as wine, beer and spirits. In the production of litchi wine, sensory evaluation has been conducted to determine the consumer acceptability. Sensory attributes were estimated through a 5–point Hedonic scale by 16 panelists comprising of 8 men and women each, aged 20–35 years. Considering the major parameters the sensory panelists rated the reference grape wine to be superior to that of the jamun wine. The high tannin content of the jamun wine is responsible for the astringency of jamun wine and the flavour scoring fell in between 2 to 3. Principal component analysis was applied to litchi wine which reduced the eight original analyses variables into two independent components, that showed 100% of the variation in litchi wine.
