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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 |
An investigation on “Standardization of wine making technology from mature green and ripe Alphonso mango (Mangifera indica L.) fruits” was conducted during the year 2020-2021 and 2021-2022 at College of Horticulture, Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth, Dapoli. In case of effect of TSS and dilution levels on chemical composition of raw Alphonso mango wine it was observed that TSS, reducing sugars, total sugars, ascorbic acid, tannins, protein and vitamin A content decreased during storage of wine and titratable acidity and alcohol content was increased at three months and then decreased at six months. pH of wine increased with increase in TSS and dilution levels except in dilution level of raw Alphonso mango. Vitamin A content decreased with increase in dilution level but showed no specific trend with TSS levels. Alcohol increased with increase in TSS levels. Lowest TSS, tannin was recorded by T1D5 and T4D5 respectively.