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STUDIES ON THE PRODUCTION OF WINE FROM SWEET ORANGE (Citrus sinensis L.)

KrishiKosh

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Title STUDIES ON THE PRODUCTION OF WINE FROM SWEET ORANGE (Citrus sinensis L.)
 
Creator SAIDULU, A
 
Contributor VEERANNA GOUD, P
 
Subject STUDIES, PRODUCTION, WINE, SWEET, ORANGE
 
Description An experiment was conducted to find out the suitability of sweet orange
fruits for production of wine. The treatments consisted of three strains of
Saccharomyces cerevisiae viz., MTCC-180, MTCC-172 and AM-3095 and
three level of inoculum i.e., 5, 7 and 10 per cent. The treatments are replicated
in completely Randomized Design with factorial concept.
The fruit juice was extracted and its TSS was ameliorated to 24oB. The
status were inoculated into the `must’ as for the experiment design the
physiochemical parameters viz., TSS, pH, titratable acidity, total sugar,
reducing sugars, ascorbic acid content and alcohol content were estimated at
30, 60 and 90 days of storage. Sensory evaluation of wines was done at 90
days of storage and the wines so produced were categorised as `Excellent’
`Very good’, `good’ and `fair’.
Lower yeast colonies in the sweet orange wine were recorded with the
strain MTCC-180 inoculum level of 10 per cent.
The study revealed that the strains MTCC-180 was the best in
producing wine of `excellent’ quality with higher alcohol content (11.1 %).
The inoculum at 10 % was found to be `good’ in bringing out fermentation
from sweet orange `must’. During period of storage there was decrease of TSS,
reducing and total sugars and pH in wine.
 
Date 2016-08-05T13:47:38Z
2016-08-05T13:47:38Z
2008
 
Type Thesis
 
Identifier http://krishikosh.egranth.ac.in/handle/1/71042
 
Language en
 
Relation D8290;
 
Format application/pdf
 
Publisher ACHARYA N.G. RANGA AGRICULTURAL UNIVERSITY, RAJENDRANAGAR, HYDERABAD