DEVELOPMENT OF WINE FROM DIFFERENT BLENDS OF LOQUAT (Eriobotrya japonica) AND Moringa oleifera Sakshi Saini 1 , Ikveer Kaur Makkar 2 , Ravinder Kaur 3 Department of Food Science and Technology Khalsa College (An Auotonomous College) Amritsar, Punjab, India. sainisudesh90@gmail.com , ikveerkaur94@gmail.com , ravi4011993@gmail.com Abstract- The present study reviews on potential of wine production from different blends of Loquat (Eriobotrya japonica) pulp and Moringa oleifera. The blending of Moringa oleifera and loquat pulp in different proportions was done to determine the sensory characteristics and physico-chemical properties of wine. Pulps of loquat and Moringa were blended in different ratios (100:0::L:M), (0:100::L:M), (99:1::L:M), (98:2::L:M) and (97:3::L:M) along with sugar and yeast (Saccharomyces cerevisiae) as starter culture, for the production of wine. The highest and lowest rate of fermentation of (0.076percent) and (0.065percent) was recorded in treatment Tc (100:0::L:M) and treatments T2(98:2::L:M) and T3 (97:3::L:M) respectively. On the basis of sensory quality characteristics of blended wine, Tc (100:0::L:M) and Tc(0:100::L:M) was adjudged the best having total soluble solids and volatile acidity, as 7.1, 7.3°Brix, 0.018percent,0.025percent. I. Introduction Moringa oleifera belonging to the family of Moringaceae is an effective remedy for malnutrition. Moringa is rich in nutrition owing to the presence of a variety of essential phytochemicals present in the leaves, pods, seeds ( Rockwood et al., 2013). Moringa is known by various vernacular names- drumstick tree & horseradish tree( English), saragvo (Guajarati), soaanjna (Hindi), sajna (Bengali), nugge (Kannada), sirgu (Malayalam), shevga (Marathi), murungai ( Tamil), surajana (Punjab), sajiwan or swejan ( Nepali) (Rajangam et al., 2001). The plant is native to northwestern india, widely cultivated in tropical and subtropical area (Flora and Pachauri, 2011) Moringa is also known by names ‘Tree of life, Miracle tree. It is the most widely cultivated species of genus Moringa, its young seeds, pods and leaves are used as vegetables. All the parts of moringa tree are edible and have long been consumed by humans (Prabhu et al., 2011). Infact Moringa is said to provide 7 times more vitamin- C than oranges, 10 times more vitamin- A than carrots, 17 times more calcium than milk, 9 times more protein than yoghurt, 15 times more potassium than bananas, 25 times more iron than spinach (Rockwood et al., 2013). The leaves of M.oleifera are rich in minerals like calcium, potassium, zinc, magnesium, iron, copper (Kasolo et al., 2010). Vitamins like beta- carotene of vitamin- A, vitamin B such as folic acid, pyridoxine, nicotinic acid, vitamin C,D,E also present in Moringa oleifera (Mbikay et al., 2012). Phytochemicals such as tannins, sterols, flavonoids, saponins and terpenoids, alkaloids and reducing sugar along with anti- cancereous agents glucosinolates, isothiocyanates, glycoside compounds (Berkovich et al., 2013). Wine is the one of the most ancient of man’s technologies, and is now one of the most commercially prosperous biotechnological processes (Moreno-Arribas and Polo, 2005). Wine is the distinctive product that influences major life events, from birth to death, victories, auspicious occasions, harvest and other events, due to is analgesic, disinfectant, and profound mind altering