Yadav, B.S.Sagar, Vidya2016-11-232016-11-232007http://krishikosh.egranth.ac.in/handle/1/87166The present investigation entitled “Utilization of bael (Aegle marmelos Correa.) Fruit for wine making” was carried out during the year 2006-2007 at the Centre of Food Science and Technology, CCS Haryana Agricultural University, Hisar with an objective to explore the possibility of the development of a palatable bael wine. During the study bael pulp was for analyzed for TSS, Total and Reducing sugars, Total acidity, pH and Phenols. Wines fermentation was carried out at 20° C and 25° C keeping the pH level of the must 4.0 and 5.0. During the fermentation process fall in degree brix and alcohol formed was observed at different time intervals. After the fermentation the wines were stored at refrigerated temperature. Wines were analyzed for different parameters like alcohol, acidity and total phenols during storage period at specified time intervals i.e. 0, 30, 60 days. Time forfermentation completion at 250 C temperatures was less as compared at to that at 200 C temperatures. Total acidity, total phenols increased whereas alcohol decreased with increase of pH of fermentation medium. During storage of wine acidity and alcohol increased slightly and the total phenol contents decreased. Wines thus prepared were of moderate liking organoleptically, possibly due to presence of more astringency in the finished products.enBael, Aegle marmelos, Fruit wine, Fermentation, AmeliorationThesis