STUDIES ON PREPARATION OF WINE FROM BAEL
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Date
2017-06-26
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Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola
Abstract
An experiment entitled “Studies on preparation of wine from bael” was carried out during the year 2015-16 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 yeast levels and concentrations of sugar on chemical and sensory quality of bael wine and to find out the suitable combination of yeast level and sugar concentration and to obtain superior quality of bael wine.
The experiment was laid out in Factorial Randomized Block Design (FRBD) with two factors as factor A, levels of yeast viz., S1 (Saccharomyces cerevisiae var. ellipsoideus inoculated at 15 ml/litre), S2 (Saccharomyces cerevisiae var. ellipsoideus inoculated at 20 ml/litre) and S3 (Saccharomyces cerevisiae var. ellipsoideus inoculated at 25 ml/litre) and factor B, sugar concentrations viz., T1 (22 °B), T2 (24 °B), T3 (26 °B) and T4 (28 °B) 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 yeast, Saccharomyces cerevisiae var. ellipsoideus inoculated at 15 ml/litre for fresh, 3 months, 5 months and 7 months wine was found significantly superior for total soluble solids, pH, 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, 3, 5 and 7 months 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 S1T2 (Saccharomyces cerevisiae var. ellipsoideus inoculated at 15 ml/litre with 24 °B TSS) was found superior for preparation of wine from bael.
Description
The present investigation entitled “Studies on preparation of wine from bael” was conducted in Post-Harvest Technology Laboratory, Section of Horticulture, College of Agriculture, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola during the year 2015 - 2016
Bael fruit though very important from the therapeutic and nutritional point of view, it is not consumed freely in the fresh form because difficulty in eating and it is due to its hard shell, mucilaginous texture and numerous seed, it is not popular as a dessert fruit. Hence, a large quantity of marketable surplus fruits being available in all regions need to be processed and to be converted into value added products. Many products like jam, syrup, squash, preserve, etc. are made from this fruits with preservatives which increases their shelf life substantially. Most of these products contain high level of sugar which is considered to be not good for human health, if consumed in excess quantity. The technology of fermentation of fruit juices and pulp to produce wines seems to be promising in this respect.
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Citation
RAJVAIDYA, Ku. RACHANA RAMESH. (2017). STUDIES ON PREPARATION OF WINE FROM BAEL. Department of Horticulture (Fruit Science), Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola. M.Sc. 2017, print, viii, 89p. (Unpublished).