Please use this identifier to cite or link to this item: http://krishikosh.egranth.ac.in/handle/1/5810063635
Authors: HOLEGAR, HANAMANT RAMACHANDR
Advisor: SURESHA, G. J
JAGADEESHA, S.L
GANGADHARAPPA, P. M.
SWAMY, G. S. K.
THAMMAIAH, N.
Title: INFLUENCE OF COLD SOAKING, THERMOVINIFICATION AND PECTINASE ON QUALITY OF JAMUN WINE
Publisher: K.R.C. COLLEGE OF HORTICULTURE, ARABHAVI (UNIVERSITY OF HORTICULTURAL SCIENCES, BAGALKOT)
Language: en
Type: Thesis
Agrotags: null
Keywords: JAMUN WINE
Abstract: The study on influence of cold soaking, thermovinification and pectinase on quality of jamun wine and must types (juice, pulp + skin and pulp + skin + seed) for production of jamun (Syzygium cumuni L.) wine was carried out in the laboratory of Department of Post Harvest Technology, Kittur Rani Channamma College of Horticulture, Arabhavi, during 2012 - 2014. The maceration techniques viz., cold soaking and thermovinification were tried on different must like juice, pulp with skin and pulp+skin+seed. The TSS, total, reducing and non reducing sugars decreased irrespective of the treatments during fermentation. A further but a slight decrease in these parameters was noticed during ageing of wine. The lowest TSS was observed in T3 in the fresh wine and aged wine. However, the treatment T8 was recorded highest at six months of ageing. The maximum alcohol was produced in the T8 after six months of ageing. Treatments T6 recorded highest concentration of phenols in fresh wine however; T4 and T5 maintained higher levels of phenols during 3 and 6 months of ageing. Wine prepared from T8 (Thermovinification-pulp+skin) was rated highly acceptable by the sensory panel. In another study, the effect of pectinase on three types of must were tried, the wine prepared from the treatment of 0.5 per cent pectinase with pulp and skin must produced better biochemical composition with respect to TSS, pH, acidity, sugars and rated superior by the sensory panel while, wine prepared from the must of juice registered the lowest sensory score. The treatment involving 0.25 per cent Pectinase–Pulp+Skin+Seed (T6) recorded maximum alcohol while, fermentation with juice (T1) yielded minimum alcohol at six months of ageing.
Description: TH497
Subject: Post Harvest Technology
Theme: INFLUENCE OF COLD SOAKING, THERMOVINIFICATION AND PECTINASE ON QUALITY OF JAMUN WINE
Research Problem: INFLUENCE OF COLD SOAKING, THERMOVINIFICATION AND PECTINASE ON QUALITY OF JAMUN WINE
These Type: M.Sc
Issue Date: 2014-08
Appears in Collections:Theses

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