National Academy of Agricultural Sciences (NAAS)
|
PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
The study was conducted in Completely Randomized Design (CRD) with 9 treatments replicated thrice. The treatments were T1 (Pineapple juice 700ml + Sugar 150g + Wine Yeast 0.25g), T2 (Pineapple juice 700ml + Sugar 200g + Wine Yeast 1.5g), T3 (Pineapple juice 700ml + Sugar 250g + Wine Yeast 0.75g), T4 (Pineapple juice 700ml + Sugar 150g + Wine Yeast 0.75g), T5 (Pineapple juice 700ml + Sugar 200g + Wine Yeast 0.25g), T6 (Pineapple juice 700ml + Sugar 250g + Wine Yeast 1.5g), T7 (Pineapple juice 700ml + Sugar 150g + Wine Yeast 1.5g), T8 (Pineapple juice 700ml + Sugar 200g + Wine Yeast 0.75g) and T9 (Pineapple juice 700ml + Sugar 250g + Wine Yeast 0.25g). Total soluble solids, pH and Specific Gravity decreased while the alcohol content, Acidity and the Sensory Qualities increased with increasing length of fermentation. From the above treatments, it is concluded that treatment T2 was found superior in respect of the parameters like Total Soluble Solids, Acidity, pH, Alcohol content, Specific gravity. With respectively Colour and Appearance, Taste, Aroma and Overall acceptability also T2 was found best. In terms of cost benefit ratio, the highest net return, Cost Benefit Ratio was found in T4. Since Pineapples contains good sugar proportion which makes it suitable for wine making, the production of wine from this fruit can help increase wine variety and reduce post-harvest losses. This study showed that acceptable wine can be produced from pineapple using yeast especially Saccharomyces cerevisiae.
Citations |
 |
 |
 |
 |
