STUDIES ON WINE MAKING FROM DIFFERENT VARIETIES OF PUMPKIN.

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dc.contributor.advisorBholpe, Dr. S. R.
dc.contributor.authorPALI, NIRAJ RAMSUMER.
dc.date.accessioned2020-03-13T06:24:13Z
dc.date.available2020-03-13T06:24:13Z
dc.date.issued2019-09-09
dc.descriptionThis 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.en_US
dc.description.abstractAn 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.en_US
dc.identifier.citationNiraj 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).en_US
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/5810145334
dc.keywordsPumpkin varieties, TSS levels standardization, Pumpkin wine, Maturation of Wine, Total Soluble Solids, Total Sugars, Reducing Sugars, Non reducing sugars, Titratable acidity, Ascorbic acid, Ethanol content, Sensory quality, Pumpkin fruits, Medicinal values, Postharvest processing, Fruit wine, Ageing process, Pulp extract, Alcoholic fermentation, Fermented beverages,en_US
dc.language.isoenen_US
dc.pagesxiii, 120p.en_US
dc.publisherDr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola, Maharashtra.en_US
dc.research.problemIn the present study the researcher has tried to evaluate the suitability of wine making from different varieties of pumpkin and to study the effect of different levels of sugar concentration on wine quality of pumpkin and the researcher has also made efforts to find out the suitable variety of pumpkin and sugar concentration for preparation of pumpkin wine.en_US
dc.subHorticultureen_US
dc.subjectCrop, 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,en_US
dc.themeThe present research deals with different varieties of pumpkin and sugar concentration levels of pumpkin wine for superior quality.en_US
dc.these.typeM.Scen_US
dc.titleSTUDIES ON WINE MAKING FROM DIFFERENT VARIETIES OF PUMPKIN.en_US
dc.typeThesisen_US
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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.
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