Patil, Dr. S. R.KADGE, NISHANT RAMESH.2023-12-282023-12-282021-11-25KADGE, NISHANT RAMESH. (2021). Effect of different sugar sources and blended must on preparation of Nagpur mandarin wine. Department of Horticulture, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola. Ph. D. 2021. Print. xxiv, 221p. (unpublished). xxiv, 221p.https://krishikosh.egranth.ac.in/handle/1/5810204836The present investigation entitled “Effect of different sugar sources and blended must on preparation of Nagpur mandarin wine” was carried during the years 2017-18 and 2018-19 at Post Harvest Technology Laboratory, Department of Fruit Science, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola with the objectives to study the effect of fermentation behaviour of must for preparation of Nagpur mandarin wine, to study the chemical changes and sensory qualities of blended wine prepared from Nagpur mandarin. to find out the suitable combinations of sugar sources and blended wine prepared from Nagpur mandarin and to make comparative study of blended wine prepared from Nagpur mandarin. The experiment was laid out in Factorial Completely Randomized Design (FCRD) with two different factors of sugar sources and different blending with fifteen treatment combinations which were replicated thrice. The factor A consists of three different sugar sources i.e., S1- Cane sugar, S2- Jaggery and S3- Honey and factor B consists of different blending i.e., B1- 90:10 (Mandarin juice: coloured grape juice), B2- 80:20 (Mandarin juice: coloured grape juice), B3- 90:10 (Mandarin juice: pomegranate juice), B4-- 80:20 (Mandarin juice: pomegranate juice) and B5- (100% Mandarin juice). Different sugar sources and different blending exerted significantly positive effect on physico-chemical and sensory characteristics for fresh, 3, 6, 9 and 12 months aged Nagpur mandarin wine. Nagpur mandarin wine prepared with treatment combination S3B2 (Honey blend with 80:20- mandarin juice: coloured grape juice) showed better results as compared to other treatment combinations for fresh, 3, 6, 9 and 12 months in aged wine. From the findings it was observed that, there was gradual decrease in ethyl alcohol, titratable acidity, TSS, total sugars, non-reducing sugars, ascorbic acid and total phenols content of Nagpur mandarin wine with advancement of storage period. However, pH and reducing sugars content increased with advancement of storage period of Nagpur mandarin wine. Significantly maximum ethyl alcohol, pH, ascorbic acid and total phenols content was observed when wine prepared with S3B2 (Honey blend with 80:20- mandarin juice: coloured grape juice). Whereas, significantly minimum TSS and sugars was observed when wine prepared with S3B2 (Honey blend with 80:20- mandarin juice: coloured grape juice). For all treatment combinations titratable acidity for fresh, 3, 6, 9 and 12 months aged Nagpur mandarin wine was recorded non-significant. No traces of methyl alcohol were detected in any treatment of comprising of levels of sugar sources and different blending at fresh and thereafter at 3, 6, 9 and 12 months aged blended Nagpur mandarin wine. Maximum score for sensory characteristics viz., colour, flavour, taste, viscosity, appearence, astringency and overall acceptability were recorded in wine prepared with Honey as sugar source and blended with mandarin juice and coloured grape juice with 80:20 ratio which is considered desirable for quality of Nagpur mandarin wine.EnglishThesis