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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
Index Copernicus ICI Journals Master List 2019 - IJCMAS--ICV 2019: 96.39 For more details click here
National Academy of Agricultural Sciences (NAAS) : NAAS Score: *5.38 (2020) [Effective from January 1, 2020]For more details click here

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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here

ICV 2019: 96.39
Index Copernicus ICI Journals Master List 2019 - IJCMAS--ICV 2019: 96.39
For more details click here

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Original Research Articles

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2020.9(12): 1273-1281
DOI: https://doi.org/10.20546/ijcmas.2020.912.157


Effect of Different Levels of Yeasts and Sugars on Biochemical and Organoleptic Properties of Red Grape Wine
Sake Bhavani* and Samir E. Topno
Sam Higginbottom University of Agriculture, Technology and Sciences, Prayagraj, India
*Corresponding author
Abstract:

The present study was undertaken to know the effect of different levels of yeasts and sugars on biochemical and organoleptic properties of red grape wine during 2019-2020 at post-harvest laboratory of Department of Horticulture, Sam Higginbottom University of Agricultural Technology and Sciences, Prayagraj. The observations were recorded based on various combinations of sugar and yeast. The findings obtained in the current investigation showed on the basis of the performance of twelve red grape wine treatments, biochemical test of the organoleptic properties and the cost of red grape wine. On this basis the results obtained during the present investigation sixth treatment consist of Black grape juice (80%) + Sugar (18%) + Wine yeast (2%) was found as superior in terms of red grape wine on colour and appearance, flavour, taste, aroma and overall acceptability and cost effective.


Keywords: Grape, Red wine, Organoleptic, Sugar, Sensory, Yeast
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How to cite this article:

Sake Bhavani and Samir E. Topno. 2020. Effect of Different Levels of Yeasts and Sugars on Biochemical & Organoleptic Properties of Red Grape Wine.Int.J.Curr.Microbiol.App.Sci. 9(12): 1273-1281. doi: https://doi.org/10.20546/ijcmas.2020.912.157