RAMACHANDRA NAIK, K.KUKANOOR, LAXMANPATIL, B.C.PATIL, CHAYA P.JAGADISH, H.2018-07-052018-07-052016-11UHSBhttp://krishikosh.egranth.ac.in/handle/1/5810057337TH583The study on the standardisation of yeast strains, yeast levels and fermentation conditions for production of tomato (Solanum lycopersicum L.) wine was carried out in the laboratory of Department of Post Harvest Technology, Kittur Rani Channamma College of Horticulture, Arabhavi, during 2015-2016. Among the three yeast strains, Saccharomyces ellipsoideus strain was found best with respect to all bio-chemical and sensory qualities. Fermentation conditions and ageing of tomato wine revealed that TSS, titratable acidity, sugars, lycopene and ascorbic acid were decreased with ageing upto 6 months. Whereas, the per cent alcohol and sensory characteristics were increased with irrespective of the treatments during fermentation and ageing of wine in cold storage condition (14±1ºC). The wine prepared from the treatment Saccharomyces ellipsoideus + 14 days anaerobic fermentation (T6) was noticed to produce better biochemical composition viz. TSS, pH, acidity, sugars, alcohol, wine recovery and rated as premium quality wine by the sensory panelists at six months of aging. However, the treatment T3 was documented minimum wine recovery, alcohol percentage, poor biochemical composition and organoleptic qualities after six months of ageing in cold storage. With respect to yeast levels of different concentrations viz. 0.20g, 0.25g and 0.30g/l and fermentation conditions (7 days aerobic and 14 days anerobic) was studied. Among the treatments, the treatment T2 (0.20g/l of yeast + 14 days of anaerobic fermentation) revealed better biochemical composition, higher wine recovery and organoleptic traits rated as superior after six months of ageing in cold condition. While, T6 recorded lower alcohol (7.23 %) and poor sensory qualities.ennullThesis