OPTIMIZATION OF MUST AND FERMENTATION CONDITIONS FOR PRODUCTION OF TOMATO (Solanum lycopersicum L.) WINE

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dc.contributor.advisorNaik, K. Ramachandra
dc.contributor.advisorALLOLLI, T. B.
dc.contributor.advisorATHANI, S.I
dc.contributor.advisorJAGADEESH, S. L.
dc.contributor.advisorKUKANOOR, LAXMAN
dc.contributor.authorPATIL, NAGANAGOUDA R.
dc.date.accessioned2018-07-10T12:51:58Z
dc.date.available2018-07-10T12:51:58Z
dc.date.issued2012-10
dc.descriptionTH437en_US
dc.description.abstractStudies on optimization of must and fermentation conditions for production of tomato (Solanum lycopersicon L.) wine was carried out in the laboratory of Department of Post Harvest Technology, Kittur Rani Channamma College of Horticulture, Arabhavi of Karnataka state – India during the period 2011 - 2012. Optimizing must factor (varities and duration of anaerobic fermentation) and ageing revealed that the high TSS and sugars were observed in the wine made from must with cv. Pusa Ruby following 7 days anaerobic fermentation in the fresh wine. However, after 3 and 6 months of ageing the must with Megha variety and 7 days anaerobic fermentation recorded the similar results. The left over sugars in the fresh wine varied from 10.25 to 11.86 per cent must with Namdhari hybrid after 14 days of anaerobic fermentation were observed to contain 10.23 per cent of sugar at 6 months of ageing in cold condition. The minimum acidity (1.07 %) and phenols (0.10 %) were recorded in must with prepared from Megha variety with 7 days anaerobic fermentation and must with Namdhari - shaktiman with 7 days anaerobic fermentation after 6 months of ageing respectively. Must with Namdhari hybrid after 14 days of anaerobic fermentation was found to contain maximum alcohol (10.31%) after 6 months of ageing under cold condition. Wine recovery was maximum of 89.66% wine from must with Namdhari hybrid after 14 days of anaerobic fermentation aged for 6 months under cold condition obtained maximum sensory score (15.40/20.00). Different levels of dilutions (1:1 and 1:2) and varied TSS (20, 22 and 24 0Brix) were studied to optimize the must condition. Among all the treatments, the must with 1:1 dilution and 24 0Brix was found statistically superior with respect to all biochemical as well as sensory quality parameters.en_US
dc.identifier.otherUHSB
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/5810058826
dc.keywordsTOMATOen_US
dc.language.isoenen_US
dc.pages96en_US
dc.publisherK.R.C. COLLEGE OF HORTICULTURE, ARABHAVI (UNIVERSITY OF HORTICULTURAL SCIENCES, BAGALKOT)en_US
dc.research.problemOPTIMIZATION OF MUST AND FERMENTATION CONDITIONS FOR PRODUCTION OF TOMATO (Solanum lycopersicum L.) WINEen_US
dc.subHorticultureen_US
dc.subjectnullen_US
dc.themeOPTIMIZATION OF MUST AND FERMENTATION CONDITIONS FOR PRODUCTION OF TOMATO (Solanum lycopersicum L.) WINEen_US
dc.these.typeM.Scen_US
dc.titleOPTIMIZATION OF MUST AND FERMENTATION CONDITIONS FOR PRODUCTION OF TOMATO (Solanum lycopersicum L.) WINEen_US
dc.typeThesisen_US
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