STANDARDIZATION OF YEAST AND TSS LEVELS FOR MAHUA WINE PREPARATION.
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Date
2019-08-13
Authors
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Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola, Maharashtra.
Abstract
An experiment entitled “Standardization of yeast and TSS levels for mahua wine preparation” 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 the objectives to study the effect of different yeast and TSS levels on chemical and sensory quality of mahua wine and to find out the suitable combination of yeast and TSS levels to obtain superior quality of mahua wine.
The experiment was laid out in Factorial Completely Randomized Design (FCRD) with two factors as factor A, levels of yeast viz., 15ml, 20ml, and 25ml and factor B, sugar concentrations viz., 22, 24, 26, 28 0B) with twelve treatment combinations replicated thrice. The observations in respect of chemical and sensory evaluation were recorded periodically at one month interval upto 5 months of maturation of wine.
From the findings, it was observed that the level of yeast, 15ml for fresh, 3, 4 and 5 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 Y1T2 (yeast-15ml with 24°B TSS) was found superior for preparation of wine from mahua.
Description
This investigation was carried out during 2018-19 at Department of Horticulture that deals with interaction of different levels of yeast and TSS on sensory quality of the wine prepared from Mahua fruit and also impact on chemical properties of the Mahua wine and also tried to identify suitable combination of yeast and TSS for best quality of Mahua wine.
Keywords
Crop, Forest Crops, Madhuca indica, Postharvest Management, Postharvest Technology, Alcoholic Beverages, Fermentation, Flower Products, Sterilization, Wines, Yeasts, Fermented Products, Value Added Product, Experimentation, Field experimentation, Data collection, Data analysis, Experimental design.
Citation
Sima Bhagwan Belkhede. (2019). Standardization of yeast and TSS levels for Mahua wine preparation. Department of Horticulture, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola. M. Sc. 2019. Print. xii, 112p. (Unpublished).