Articles
CHEMICAL AND ORGANOLEPTIC ANALYSIS OF HOME MADE WINE FROM TABLE GRAPE CULTIVAR THOMPSON SEEDLESS
Article number
785_64
Pages
491 – 496
Language
English
Abstract
The Thompson Seedless variety of table grape occupies a major area under cultivation in India.
The technology for home wine making from Thompson Seedless variety of grape was standardized.
The wine was prepared from three different yeasts strains and analysed for biochemical and organoleptic parameters.
The biochemical characteristics like pH, TSS, titrable acidity, protein content, total sugars, reducing sugars, non-reducing sugars, alcohol, tannins and aldehydes were estimated.
The sensory properties like aroma, bouquet, vinegar, flavour, astringency, sweetness, etc. were studied as per 20 point scale.
The wine fermented with Saccharomyces ellipsoideus No. 101 strain, recorded highest score of (16.5) with 8.25 percent alcohol, 134 mg/100 ml of tannins, 95 mg/litre of aldehydes and was found most acceptable for consumption.
The technology for home wine making from Thompson Seedless variety of grape was standardized.
The wine was prepared from three different yeasts strains and analysed for biochemical and organoleptic parameters.
The biochemical characteristics like pH, TSS, titrable acidity, protein content, total sugars, reducing sugars, non-reducing sugars, alcohol, tannins and aldehydes were estimated.
The sensory properties like aroma, bouquet, vinegar, flavour, astringency, sweetness, etc. were studied as per 20 point scale.
The wine fermented with Saccharomyces ellipsoideus No. 101 strain, recorded highest score of (16.5) with 8.25 percent alcohol, 134 mg/100 ml of tannins, 95 mg/litre of aldehydes and was found most acceptable for consumption.
Authors
A.B. Patil, S. Patil
Keywords
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