Utilization of guava (Psidium guajava L.) fruit for wine making

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dc.contributor.advisorYadav, B.S.
dc.contributor.authorRakesh Kumar
dc.date.accessioned2016-11-17T09:03:54Z
dc.date.available2016-11-17T09:03:54Z
dc.date.issued2009
dc.description.abstractThe present investigation entitled “Utilization of guava (Psidium guajava L.) Fruit for wine making” was carried out during the year 2008-2009 at the Centre of Food Science and Technology, CCS Haryana Agricultural University, Hisar with an objective of development of a palatable guava wine. During the study two varieties of guava was taken, juice was extracted with the help of pectinase enzyme and analyzed for yield, TSS, pH, total and reducing sugars, total acidity, ascorbic acid and phenols. Wines fermentation was carried out at 20° C and 25° C. During the fermentation process fall in degree brix and alcohol produced was observed at different time intervals. After the fermentation and clarification the wines were stored at refrigerated temperature. Wines were analyzed for different parameters like alcohol, acidity, volatile fatty acid, total phenols and residual sugar during storage period at specified time intervals i.e. 0, 30, 60 days. Initial rate of fermentation was high and also time for fermentation completion at 250 C temperatures was less as compared at to that at 200 C temperatures. During storage of wine, acidity and alcohol increased slightly and the total phenol contents decreased. Wines thus prepared were of moderate liking organoleptically, possibly due to presence of more astringency in the finished products.en_US
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/86020
dc.language.isoenen_US
dc.publisherCCSHAUen_US
dc.subAgricultural Biotechnologyen_US
dc.subjectGuava, Psidium guajava, Pectinase, Fruit wine, Fermentation, Ameliorationen_US
dc.titleUtilization of guava (Psidium guajava L.) fruit for wine makingen_US
dc.typeThesisen_US
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