STUDIES ON WINE MAKING FROM DIFFERENT VARIETIES OF PUMPKIN.
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Date
2019-09-09
Authors
Journal Title
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Publisher
Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola, Maharashtra.
Abstract
An experiment entitled “Studies on wine making from different varieties of pumpkin” was carried out during the year 2018-19 at Post Harvest Technology Laboratory, Section of Horticulture, College of Agriculture, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola with an objectives to evaluate the suitability of wine making from different varieties of pumpkin, to study the effect of different levels of sugar concentrations on wine quality of pumpkin and to find out the suitable variety of pumpkin and sugar concentration for preparation of pumpkin wine. The experiment was laid out in factorial completely randomized design (FCRD) with two factors, factor A as three varieties of pumpkin viz. Arka Chandan, Pusa Biswas and Ambeli and facror B consist of three levels of sugar concentrations viz. 240B, 260B and 280B and in all nine treatment combinations. The observations in respect of chemical and sensory evaluation were recorded periodically at fresh and then after one-month interval upto 6 months of maturation of pumpkin wine. From the results, it revealed that pumpkin wine prepaired from Arka Chandan variety of pumpkin with 240 B TSS were found significantly superior in respect of total soluble solids (TSS), total sugars, reducing sugars, non-reducing sugars, titratable acidity, ascorbic acid and ethanol content. Among the sugar concentrations, 240B TSS was also found better with respect to TSS, total sugars, reducing sugars, non-reducing sugars, titratable acidity, ascorbic acid and ethanol content of pumpkin wine as compared to other treatments, The effect of both the factors on phenol contents at different stages of maturation of pumpkin wine was found to be non-significant. Also, no traces of methanol were found in any treatments of wine at different stages of maturation. Further, the taste, aroma, colour, appearance, flavour, astringency and overall acceptability scores were increased continuously during maturation with advancement of time. The treatment combination Arka Chandan variety and sugar concentration 240B (V1T1) was found superior for pumpkin wine preparation.
Description
This investigation was carried out during 2018-19 at Department of Horticulture that deals with interaction of different varieties of pumpkin and sugar concentrations on sensory quality of the wine prepared from pumpkin and also impact on chemical properties of the pumpkin wine and also tried to identify suitable combination of varieties and sugar concentrations for best quality of pumpkin wine.
Keywords
Crop, Vegetable Crops, Cucurbita moschata, Postharvest Management, Postharvest Technology, Alcoholic Beverages, Fermentation, Vegetable Products, Sterilization, Wines, Yeasts, Fermented Products, Value Added Product, Experimentation, Field experimentation, Data collection, Data analysis, Experimental design,
Citation
Niraj Ramsumer Pali. (2019). Studies on wine making from different varieties of pumpkin. Department of Horticulture, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola. M. Sc. 2019. Print. xiii, 120p. (Unpublished).