Dalal, Dr. S. R.PATKAR, BHAGYASHRI VASUDEO.2021-12-082021-12-082020-11-02PATKAR, BHAGYASHRI VASUDEO. (2020). Effect of different levels of pH and herbal additives on quality of Mahua wine. Department of Horticulture (Fruit Science), Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola. M. Sc. 2020. Print xiv, 123p. (Unpublished).https://krishikosh.egranth.ac.in/handle/1/5810178857The present investigation wine from Mahua. The research on preparation of consumer acceptable mahua wine adopting the different pH levels and herbal additives for mahua wine production was studied but needs to be explored by. It is essential to convert the fruit into different value added product and it may be one of the solution for minimizing the huge post harvest losses in Mahua so that the wine would be readily available to the consumer throughout the year.An experiment entitled “Effect of different levels of pH and herbal additives on quality of mahua wine” 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 levels of pH and herbal additives on chemical and sensory quality of Mahua wine and to find out the suitable combination of pH and herbal additives level to obtain suitable quality of Mahua wine. The experiment was laid out in Factorial Completely Randomized Design (FCRD) with two factors, as factor ‘A’ constitutes levels of pH viz., P1 (pH-4.0), P2 (pH-4.5), and P3 (pH-5.0) and factor ‘B’ constitutes levels of herbal additives viz., H1 (1% mint), H2 (1.5% mint), H3 (1% lime slices with peel), H4 (1.5% lime slices with peel) with twelve treatment combinations and replicated thrice. The observations in respect of chemical and sensory evaluation were recorded from freshly prepared wine and thereafter periodically at two months interval up to 6 months of maturation of wine. From the findings it was observed that, the level of pH 4 for fresh, 2, 4 and 6 months matured Mahua wine was found significantly superior for total soluble solids, total sugars, reducing sugars, non-reducing sugars, titratable acidity, ascorbic acid, ethanol and antioxidant content. Regarding the different herbal additive levels 1.5% mint was found suitable for preparation of wine with respect to TSS, total sugars, reducing sugars, non-reducing sugars, titratable acidity, ascorbic acid, ethanol and antioxidant content of wine. The effect of both the factors influenced the phenol content of fresh, 2, 4 and 6 months matured Mahua wine was found to be non significant. No traces of methanol and no microbial growth were found in any treatment of wine at different stages of maturation. Further, the taste, aroma, colour, appearance, flavor, astringency and overall acceptability scores were increased continuously during maturation with advancement of time. The treatment combination P1H2 (pH-4.0 with 1.5% mint) was found superior for preparation of wine from Mahua.EnglishThesis