Utilization of bael (Aegle marmelos Correa.) fruit for wine making
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Date
2007
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Publisher
CCSHAU
Abstract
The present investigation entitled “Utilization of bael (Aegle
marmelos Correa.) Fruit for wine making” was carried out during the year
2006-2007 at the Centre of Food Science and Technology, CCS Haryana
Agricultural University, Hisar with an objective to explore the possibility of
the development of a palatable bael wine. During the study bael pulp was for
analyzed for TSS, Total and Reducing sugars, Total acidity, pH and Phenols.
Wines fermentation was carried out at 20° C and 25° C keeping the pH level
of the must 4.0 and 5.0. During the fermentation process fall in degree brix
and alcohol formed was observed at different time intervals. After the
fermentation the wines were stored at refrigerated temperature. Wines were
analyzed for different parameters like alcohol, acidity and total phenols
during storage period at specified time intervals i.e. 0, 30, 60 days. Time forfermentation completion at 250 C temperatures was less as compared at to
that at 200 C temperatures. Total acidity, total phenols increased whereas
alcohol decreased with increase of pH of fermentation medium. 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.
Description
Keywords
Bael, Aegle marmelos, Fruit wine, Fermentation, Amelioration