Development of Mixed Fruits Wine and Quality Evaluation During Storage.
| dc.contributor.advisor | Dr. Jaivir Singh | |
| dc.contributor.author | VIKRANT KUMAR | |
| dc.date.accessioned | 2023-12-26T12:22:41Z | |
| dc.date.available | 2023-12-26T12:22:41Z | |
| dc.date.issued | 2021 | |
| dc.description.abstract | ABSTRACT Title of Thesis Developmeent of mixed fruits wine and quality evaluation during storage. Name of Degree Holder and I.d. No Vikrant Kumar (3693/18) Title of Degree Ph.D. Agri. Engg. (Process & Food Engineering) Name of Advisor Dr. Jaivir Singh Degree Awarding University S.V.P.U.A. & T. Modipuram Meerut Awarded Degree in Year 2021 Major Subject Process & Food Engineering Total Number of Pages in Thesis 137 + Appendix Number of Words in the Abstract 343 In the case of fruits, India is one of the largest producers in the world. Fruits are encompassed by the most important foods of mankind as they are not only nutritive but are also indispensable for the maintenance of health. Grapes are known to be the most commonly used raw material for the production of wine. Winemaking is one of the most ancient technologies and is now one of the most commercially prosperous biotechnological processes. Wine making was perhaps the oldest innovations and is presently quite possibly the most economically prosperous biotechnological measures. Wines were regular utilization characterized as a result of the typical alcoholic aging of the juice of sound ready grapes. Wine is an alcoholic beverage produced from juices of variety of fruits by fermentative action of microorganisms either spontaneously or seeding with a particular strain mainly of yeast species to adopt a particular quality of wine. Wine is one of the most recognizable high value added products from fruits. The juice was extracted by homogenizing the pulp mixer after washing the fruits. The mixture of fruits pulp containing low sugar and thus sugar level was adjusted from 25 oBrix by using sugar solution. The pH level of mixture ws adjusted at 4. The juices were yeasting by Saccharomyces cerevisiae with two levels such as 1 % & 0.5 %. The complete mixture will be hold 30 days for fermentation at room temperature. The wine was racking pasteurization (60 oC, 3 min.) and bottling after fermentation process. The Specific Gravity, Density and Alcohol content of mixed fruit wine showed an increasing trend for all the treatments, while pH content and TSS of mixed fruit wine showed an decreasing trend for all the treatments with fermentation period up to 0, 10, 20 and 30 days. The study revealed that specific gravity of the samples having yeast concentration of 1%. The ANOVA of steady revealed that the specific gravity, density, pH content, TSS and Alcohol content of mixed fruit wine was found to be significant at p ≤ 0.05 level of significance. VIKRANT KUMAR Dr. JAIVIR SINGH Author Advisor | |
| dc.identifier.uri | https://krishikosh.egranth.ac.in/handle/1/5810204441 | |
| dc.language.iso | English | |
| dc.pages | 187 | |
| dc.publisher | SARDAR VALLABHBHAI PATEL UNIVERSITY OF AGRICULTURE AND TECHNOLOGY, MEERUT- 250110 (U.P.), | |
| dc.sub | Processing and Food Engineering | |
| dc.theme | Developmeent of mixed fruits wine and quality evaluation during storage. | |
| dc.these.type | Ph.D | |
| dc.title | Development of Mixed Fruits Wine and Quality Evaluation During Storage. | |
| dc.type | Thesis |