Standardization of pre-treatment conditions for mahua wine preparation.
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Title |
Standardization of pre-treatment conditions for mahua wine preparation.
Not Available |
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Creator |
Preeti Yadav, Neelima Garg and Deepa H.Diwedi
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Subject |
mahua, juice, wine
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Description |
Not Available
Mahua (Bassia patifolia) has been used for liquor production, for centuries, by the tribals. However, wine from mahua flower is not common. Countries like Japan have strong liking for flower wines and thus mahua wine has a vast export potential. Pre-treatments were standardized for shelf stable mahua juice and good quality mahua wines. Washing and KMS dip treatment for 10 minutes each, lead to 100 fold reduction in microbial population. Heating (100oC) and sulphitation (500 ppm KMS) are required for shelf stable mahua flower juice. Wine made from fresh mahua flower juice was found superior to dried mahua flowers. Not Available |
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Date |
2021-08-17T05:29:04Z
2021-08-17T05:29:04Z 2009-01-01 |
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Type |
Research Paper
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Identifier |
Preeti Yadav, Neelima Garg and Deepa H.Diwedi.2009. Standardization of pre-treatment conditions for mahua wine preparation. Journal of Ecofriendly Agriculture. 4(1):88-92
Not Available http://krishi.icar.gov.in/jspui/handle/123456789/57441 |
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Language |
English
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Relation |
Not Available;
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Publisher |
Not Available
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