Copyright © 2026 Authors retain the copyright of this article. This article is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

@article{202707,
        author = {Mallinedi Venkata Naga Lakshmi},
        title = {A Study on the Fermentation and Quality Characteristics of Butterfly Pea Flower Wine},
        journal = {International Journal of Innovative Research in Technology},
        year = {2026},
        volume = {12},
        number = {12},
        pages = {8476-8480},
        issn = {2349-6002},
        url = {https://ijirt.org/article?manuscript=202707},
        abstract = {Butterfly pea flower (Clitoria ternatea) is a rich source of anthocyanins and natural antioxidants, making it a promising substrate for the development of value-added fermented beverages. The present study aimed to develop and evaluate a novel butterfly pea flower wine with desirable physicochemical, sensory, and storage characteristics. Fresh butterfly pea flowers were extracted using hot water treatment, followed by formulation of the must with sugar, acid adjustment, and inoculation with Saccharomyces cerevisiae. Fermentation was carried out under controlled conditions through primary and secondary fermentation stages, followed by clarification, aging, and bottling. The developed wine exhibited an attractive blue-to-purple coloration due to the pH-sensitive anthocyanin pigments present in butterfly pea flowers. Physicochemical parameters such as pH, total soluble solids (TSS), alcohol content, and color stability were monitored during fermentation and storage. The final product showed an alcohol content of approximately 8–12% with a stable pH range of 3.2–3.8 and a pleasant floral aroma with mild sweet-tart taste. Sensory evaluation using a 9-point hedonic scale indicated good consumer acceptability in terms of color, aroma, taste, mouthfeel, and overall quality. The study further highlights the potential of butterfly pea flower wine as a functional alcoholic beverage owing to its natural antioxidant properties and unique visual appeal. The developed product demonstrates significant scope for commercialization and further innovation in the fermented beverage industry.},
        keywords = {Butterfly pea flower; Clitoria ternatea; Wine fermentation; Anthocyanins; Functional beverage; Fermented beverage; Sensory evaluation},
        month = {May},
        }