General Part-1

Technology Code:-	:	201574838207631
Organization Details...
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Principal Inventor	:	Ajay Kumar Sharma
Principal Inventor Email	:	ajay.sharma1@icar.gov.in
Principal Inventor Address	:	ICAR-National Research Centre for Grapes, Manjari Farm PO, Solapur Road, Pune-41230
Technology Name	:	Fine wine lees enriched ice cream
Technology Details..
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Complete Details of Technology:	:
Utilization of wastes from wine industry in food industry is innovative idea. A technology on preparation of ice cream with higher nutraceutical properties has been developed. The fine wine lees are a waste product collected after 2nd racking in process of red wine making, are having significant antibacterial and antioxidant properties which is found suitable as spreads, none caloric thickeners, flavour enhancers, and functional food additive, such as β-glucans. The fine wine lees from fermentation of red grapes (Cabernet Sauvignon wine grapes) is source of natural colour also. Addition of processed fine wine lees significantly improved physico-chemical parameters of ice cream. The antioxidant properties comprising DPPH, phenols and anthocyanins content were also improved significantly in comparison to control. Improvement in rheological activities especially delay in melting of ice cream was also recorded. Due to attractive colour and aroma imparted by FWL increased sensory acceptance. The enriched ice cream was developed by addition of fine wine lees.
Brief Description of Technology Including Salient Features:
Enriched ice cream will helpful in improving the functional properties of product and intake of this specific product will certainly health beneficial, which can’t quantify in terms of rupees. Same time the technology will encourage proper disposal of winery wastes which will reduce impact on environment.
Benefits/Utility	:
1. Variation in taste and improved colour and aroma with natural look 2. High antioxidant and nutritional properties 3. Improvement in rheological properties including delayed melting
TargetUsers/Stake holders	:	Dairy Industry
Technology Contact..
Name	:	Director
Email	:	director.nrcg@icar.gov.in
Phone Number	:	020-26956002
Fax Number	:	020-26956099
Address	:	ICAR-National Research Centre for Grapes,Post Box No. 3,Manjri Farm P.O.,SolapurRoad,Pune-412307
Keyword for Technology	:	Red wine, lees, dairy product, ice cream , antioxidants

Technology Development Details Part-2

Project Details (Through which technology was developed)	:	Winery by-products utilization for value addition in food products
Technology Validated by	:	None
Technology Validation Details..
Subject Matter Division	:	{{smdOb.smdName}}
Organization Name(if within ICAR)	:	ICAR-National Research Centre for Grapes,Pune
Organization Name(if outside ICAR,Please enter)	:
Year of Release/Adoption(YYYY)	:	9-2015
Country	:	India

Applies To(Regional Differentiation)Inform Part-3

Location...
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Soil Type/Resource Type..
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Commodity Details..
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Publication Related To Technology Part-4

Publication Related To Technology Part-4

Research Paper information..

1. Sharma A. K., Kumar R., Azad ZRAA and Adsule P G. (2015 ). Use of fine wine lees for value addition in ice cream , Journal of Food Science and Technology , 52., 1., Springr.