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Standardization of pre-treatment conditions for mahua wine preparation.

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Title Standardization of pre-treatment conditions for mahua wine preparation.
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Creator Preeti Yadav, Neelima Garg and Deepa H.Diwedi
 
Subject mahua, juice, wine
 
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.
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Date 2021-08-17T05:29:04Z
2021-08-17T05:29:04Z
2009-01-01
 
Type Research Paper
 
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
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http://krishi.icar.gov.in/jspui/handle/123456789/57441
 
Language English
 
Relation Not Available;
 
Publisher Not Available