National Academy of Agricultural Sciences (NAAS)
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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 |
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.
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