Vol. 9, Issue 1 (2021)
Effect of different levels of yeast inoculum and pH on wine prepared from Ambia bahar fruits of Nagpur Mandarin
Author(s): SY Kadu, VU Raut, SG Bharad and DM Panchbhai
Abstract: The present investigation entitled ‘Studies on preparation of wine from Nagpur mandarin’ was conducted at Post-harvest Technology Laboratory, Department of Horticulture, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola during the years 2015-16. The experiment consisted of two different factors viz., levels of yeast (Saccharomyces cerevisiae var. ellipsoideus) inoculum and levels of pH with three replications using Factorial Completely Randomised Design (FCRD). The biochemical composition of wine prepared from ambia bahar fruits of Nagpur mandarin indicated that the levels of wine yeast (Saccharomyces cerevisiae var. ellipsoideus) inoculum used as 3, 6 and 9 per cent and levels of pH 3.0, 3.5, 4.0, 4.5 and 5.0 affected the quality. The wine prepared with 6 per cent yeast inoculum and 4.0 of must yielded higher alcohol content followed by wine prepared with 6 per cent yeast inoculum and 3.5 pH of must.
DOI: 10.22271/chemi.2021.v9.i1ao.11680
Pages: 2955-2960 | 343 Views 65 Downloads
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How to cite this article:
SY Kadu, VU Raut, SG Bharad, DM Panchbhai. Effect of different levels of yeast inoculum and pH on wine prepared from Ambia bahar fruits of Nagpur Mandarin. Int J Chem Stud 2021;9(1):2955-2960. DOI: 10.22271/chemi.2021.v9.i1ao.11680
