STANDARDIZATION OF pH AND TSS LEVELS OF MUST FOR BAEL WINE PREPARATION.
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Date
2019-08-06
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Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola, Maharashtra.
Abstract
An experiment entitled “Standardization of pH and TSS levels of must for bael wine preparation” was carried out during the year 2017-18 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 levels of pH and concentrations of sugar on chemical and sensory quality of bael wine and to find out the suitable combination of pH level and sugar concentration to obtain superior quality of bael wine.
The experiment was laid out in Factorial Completely Randomized Design (FCRD) with two factors as factor A, levels of pH viz., 3.0, 3.5, and 4.0 and factor B, sugar concentrations viz., 20, 22, 24, 26 0B) with twelve treatment combinations replicated thrice. The observations in respect of chemical and sensory evaluation were recorded periodically at two months interval upto 7 months of maturation of wine.
From the findings, it was observed that the level of pH, 4.0 for fresh, 3, 5 and 7 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 P3T3 (pH-4.0 with 24°B TSS) was found superior for preparation of wine from bael.
Description
In the present investigation the researcher studied the interaction of different levels of pH and sugar concentrations, three levels of pH and four levels of TSS on sensory quality of the wine prepared from Bael fruit and also impact on chemical properties of the Bael wine. Ripened bael fruits used and bael must maintained with pH and TSS as per treatments by using yeast for fermentation, observations taken, fresh, 3, 5 and 7 month of ageing on physico chemical properties of bael wine.The study has also tried to identify suitable combination of pH and sugar concentrations for best quality of Bael wine. The work carried out at post harvest technology laboratory College of Agriculture, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola.
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Citation
KAKADE, ANIL RAMDAS. (2019). Standardization of pH and TSS levels of must for bael wine preparation. Department of Horticulture, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola. M. Sc. 2019. Print. xiii, 111p. (Unpublished).