A.A.PatilC.D.Pawar2016-07-232016-07-232009http://krishikosh.egranth.ac.in/handle/1/69509An investigation was planned to standardize wine making technology in sapota under Ph.D. programme at the Department of Horticulture, UAS, Dharwad, in order to do value addition, reduce post harvest losses and generate higher returns to the farmers. The experiments were conducted at Dr. B.S.K.K.V. Dapoli (Maharashtra) to prepare wine from fruits of Kalipatti variety with different ripening stages, the raw material, treatment with pectinase, dilution of juice and blending of juice with mango juice. The wine so prepared was evaluated for their chemical composition and organoleptic properties immediately after preparation and six months after ageing at 13 to 15°C. Before wine preparation the physico-chemical characteristics of sapota fruits were studied. From these studies it is seen that all the physico-chemical parameters could be considered as maturity indices to judge the ripening sages of sapota fruits. In all the experiments conducted, T.S.S. was found to decrease and titratable acidity increased during fermentation of must. Time taken for fermentation ranged between 14 and 38 days and wine recovery from must ranged between 51.62 and 99.52 per cent. From the findings of the experiments, it was observed that, standard quality wine could be prepared from the juice of half ripe, ripe and over ripe sapota fruits. However, among different ripening stages wine prepared from juice of ripe fruit was the best. Acceptable quality wine could not be prepared from pulp either with or without skin of sapota fruit from different ripening stages. The 0.1 per cent pectinase treatment and 1:1 dilution of sapota juice of different ripening stages was found to increase quality of sapota wine. The blending of sapota juice with local mango and Alphonso mango juice in 1:0.5, 1:1, 1:1.5 and 1:2 proportions could not improve the quality of sapota wine. From the present findings it is suggested to prepare standard quality wine from clarified juice of ripe sapota fruits. To improve the quality of wine, the clarified juice needs to be treated with 0.1 per cent pectinase enzyme or diluted with water in 1:1 proportion. For commercialization of sapota wine, further detailed studies are required as suggested in ‘Future Line of Work’.Thesis