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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here

ICV 2019: 96.39
Index Copernicus ICI Journals Master List 2019 - IJCMAS--ICV 2019: 96.39
For more details click here

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Original Research Articles

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

Int.J.Curr.Microbiol.App.Sci.2021.10(3): 1817-1823
DOI: https://doi.org/10.20546/ijcmas.2021.1003.227


Effect of Different Levels of Yeast and Sugar Concentrations on Preparation of Wine from Bael
Rachana R. Rajvadya, SR. Dalal, Swapnil D. Deshmukh and Nitin J. Dhomane
Department of Fruit Science, Faculty of Horticulture, Dr. PanjabraoDeshmukhKrishi Vidyapeeth, Akola, India
*Corresponding author
Abstract:

Bael (Aegele marmelos), being an unexploited and underutilized fruit is known for its high nutritional and medicinal values. Marmelosin is most probably the therapeutically active principle in bael. Preparation of value added product like wine from bael by using modern processing technology proves beneficial for economic security of farmers. Setting - up of fruit wineries besides industrialization of the fruit growing belts could result in economic upliftment of the farmer. Keeping this in view an experiment was carried out during 2015-16 at Post Harvest Technology Laboratory, Section of Horticulture, College of Agriculture, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola. The experiment was laid out in Factorial Randomized Block Design with two factors as factor A, levels of yeast and factor B, sugar concentrations. The chemical observations were recorded periodically at two months interval upto 7 months of maturation. From the findings it was observed that the level of yeast, Saccharomyces cerevisiae var. ellipsoideus inoculated at 15 ml/l and sugar concentration 24 0B of must for 5 months and 7 months wine was found significantly superior for total soluble solids, pH, phenol content and titratable acidity.


Keywords: Bael, Wine, Yeast levels, TSS, Sugar concentration
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How to cite this article:

Rachana R. Rajvadya, SR. Dalal, Swapnil D. Deshmukh and Nitin J. Dhomane. 2021. Effect of Different Levels of Yeast and Sugar Concentrations on Preparation of Wine from Bael.Int.J.Curr.Microbiol.App.Sci. 10(3): 1817-1823. doi: https://doi.org/10.20546/ijcmas.2021.1003.227