STANDARDIZATION OF YEAST AND TSS LEVELS FOR MAHUA WINE PREPARATION.

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dc.contributor.advisorJadhav, Dr. G. G.
dc.contributor.authorBELKHEDE, SIMA BHAGWAN.
dc.date.accessioned2020-09-13T08:46:58Z
dc.date.available2020-09-13T08:46:58Z
dc.date.issued2019-08-13
dc.descriptionThis 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.en_US
dc.description.abstractAn 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.en_US
dc.identifier.citationSima 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).en_US
dc.identifier.urihttps://krishikosh.egranth.ac.in/handle/1/5810151187
dc.keywordsYeast standardization, TSS levels standardization, Mahua wine, Maturation of Wine, Total Soluble Solids, Total Sugars, Reducing Sugars, Non reducing sugars, Titratable acidity, Ascorbic acid, Ethanol content, Sensory quality, Mahua flower, Medicinal values, Postharvest processing, Flower wine, Ageing process, Pulp extract, Alcoholic fermentation, Fermented beverages.en_US
dc.language.isoenen_US
dc.pagesxii, 112p.en_US
dc.publisherDr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola, Maharashtra.en_US
dc.research.problemIn the present study the researcher has tried to study the effect of different yeast and TSS levels on chemical and sensory quality of Mahua wine. The researcher has also tried to examine suitable best combination of yeast with TSS for superior quality Mahua wine.en_US
dc.subFruit Scienceen_US
dc.subjectCrop, 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.en_US
dc.themeThe present research deals with standardization of yeast and TSS level of Mahua wine for superior quality.en_US
dc.these.typeM.Scen_US
dc.titleSTANDARDIZATION OF YEAST AND TSS LEVELS FOR MAHUA WINE PREPARATION.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 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.
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