Evaluation of sauvignon blanc and manjari naveen wines
| dc.contributor.advisor | Surve, V.D. | |
| dc.contributor.author | Tonge, Pooja Balasaheb | |
| dc.date.accessioned | 2022-09-08T13:14:45Z | |
| dc.date.available | 2022-09-08T13:14:45Z | |
| dc.date.issued | 2021-11-30 | |
| dc.description.abstract | An investigation was undertaken to prepare wines from the pure and blended juices of Sauvignon Blanc (wine grapes variety) with Manjari Naveen table grapes varieties. The present study was conducted at ICAR- National Research Centre for Grapes, Pune (M.S.) during the fruiting season of 2020- 2021. Juices were prepared from sound berries of bunches harvested at proper maturity. The juices were blended according to plan and wines were prepared following standard procedure of vinification. The prepared wines were evaluated for pysico- chemical, aromatic and sensory properties after two racking of one month at 8-10 °C. Wines were very dried type. Prepared wines contained an alcohol range of 11.48 to 12.75 per cent. Acidity, volatile acidity and pH of these wines were within acceptable limit. Aroma compounds studies showed presence of few compounds in either Sauvignon Blanc or Manajri Naveen wine, and these were absent in wines prepared from blended juices. While many aroma compounds were available on all wines. These compounds were mainly related to aroma notes generally present in commercial wines. Wine prepared from T7 (blending of 50:50) attained maximum score of 5 point hedonic scale and registered with 4.7 score in overall acceptability. Based on results obtained from this study, a blending of 50:50 (T7) was found more suitable. This will give improved version of wines to consumers. However, there is need to work on other important factors like bunch load per vine, pruning time, rootstock, terrior effect, suitable TSS levels for harvesting, vinification practices, etc. | en_US |
| dc.identifier.other | 21525 | |
| dc.identifier.uri | https://krishikosh.egranth.ac.in/handle/1/5810187438 | |
| dc.keywords | Grape, Juice blend, fermentation, physico-chemical, aroma compounds sensory evaluation, | en_US |
| dc.language.iso | English | en_US |
| dc.pages | 66 | en_US |
| dc.publisher | Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani | en_US |
| dc.sub | Plant Biotechnology | en_US |
| dc.theme | Agriculture | en_US |
| dc.these.type | M.Sc | en_US |
| dc.title | Evaluation of sauvignon blanc and manjari naveen wines | en_US |
| dc.type | Thesis | en_US |