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Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola

Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola was established on 20th October, 1969 with its head-quarter at Akola. This Agricultural University was named after the illustrious son of Vidarbha Dr. Panjabrao (alias Bhausaheb) Deshmukh, who was the Minister for Agriculture,Govt. of India. The jurisdiction of this university is spread over the eleven districts of Vidarbha. According to the University Act 1983 (of the Government of Maharashtra), the University is entrusted with the responsibility of agricultural education, research and extension education alongwith breeder and foundation seed programme. The University has its main campus at Akola. The instructional programmes at main campus are spread over in 5 Colleges namely, College of Agriculture, College of Agricultural Engineering & Technology, College of Forestry, College of Horticulture and Post Graduate Institute. At this campus 4 degree programmes namely B.Sc.(Agri.) B.Sc. (Hort.), B.Sc. (Forestry) and B.Tech. (Ag. Engg.) , two Master’s Degree Programmes viz. M.Sc.(Agri.) and M.Tech. (Agri.Engg.) and Doctoral Degree Programmes in the faculties of Agriculture and Agril. Engineering are offered. The University has its sub-campus at Nagpur with constituent College, College of Agriculture which offers B.Sc.(Agri.) and M.Sc.(Agri.) degree programmes. The Nagpur Campus is accomplished with a garden, surrounded by its natural beauty and a well established Zoo which attract the general public and visitors to the city. A separate botanic Garden is being maintained on 22 hectares with a green house for the benefit of research workers. In addition there are 2 affiliated grant-in-aid colleges and 14 private non-grant-in-aid colleges under the umbrella of this University A Central Research Station is situated at the main Campus which caters to the need of research projects undertaken by Crop Scientists of the principle crops of the region are Cotton, Sorghum, Oilseeds and Pulses.

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20191
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Subject: Fruit Science × Author: BELKHEDE, SIMA BHAGWAN. × End date: 2019 × Start date: 2019 × Type: Thesis ×
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    ThesisItemOpen Access
    STANDARDIZATION OF YEAST AND TSS LEVELS FOR MAHUA WINE PREPARATION.
    (Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola, Maharashtra., 2019-08-13) BELKHEDE, SIMA BHAGWAN.; Jadhav, Dr. G. G.
    An experiment entitled “Standardization of yeast and TSS levels for mahua wine preparation” was carried out during the year 2018-19 at Post Harvest Technology Laboratory, Section of Horticulture, College of Agriculture, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola with the objectives to study the effect of different yeast and TSS levels on chemical and sensory quality of mahua wine and to find out the suitable combination of yeast and TSS levels to obtain superior quality of mahua wine. The experiment was laid out in Factorial Completely Randomized Design (FCRD) with two factors as factor A, levels of yeast viz., 15ml, 20ml, and 25ml and factor B, sugar concentrations viz., 22, 24, 26, 28 0B) with twelve treatment combinations replicated thrice. The observations in respect of chemical and sensory evaluation were recorded periodically at one month interval upto 5 months of maturation of wine. From the findings, it was observed that the level of yeast, 15ml for fresh, 3, 4 and 5 months maturated wine was found significantly superior for total soluble solids, total sugars, reducing sugars, non reducing sugars, titratable acidity, ascorbic acid and ethanol. Regarding the different sugar concentration, 24 °B of must was found suitable for preparation of wine with respect to TSS, pH, total sugars, reducing sugars, non reducing sugars, titratable acidity, ascorbic acid, and ethanol content of wine. The effect of both the factors influencing the phenol content of fresh and matured wine was found to be non significant. No traces of methanol were found in any treatment of wine at different stages of maturation. Further the taste, colour, flavour and overall acceptability scores increased continuously during maturation with advancement of time. The treatment combination Y1T2 (yeast-15ml with 24°B TSS) was found superior for preparation of wine from mahua.