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.)
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Creator |
SAIDULU, A
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Contributor |
VEERANNA GOUD, P
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Subject |
STUDIES, PRODUCTION, WINE, SWEET, ORANGE
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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. |
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Date |
2016-08-05T13:47:38Z
2016-08-05T13:47:38Z 2008 |
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Type |
Thesis
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Identifier |
http://krishikosh.egranth.ac.in/handle/1/71042
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Language |
en
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Relation |
D8290;
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Format |
application/pdf
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Publisher |
ACHARYA N.G. RANGA AGRICULTURAL UNIVERSITY, RAJENDRANAGAR, HYDERABAD
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