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 |
Bael (Aegele marmelos), being an unexploited and underutilized fruit is known for its high nutritional and medicinal values. Marmelosin is most probably the therapeutically active principle in bael. Preparation of value added product like wine from bael by using modern processing technology proves beneficial for economic security of farmers. Setting - up of fruit wineries besides industrialization of the fruit growing belts could result in economic upliftment of the farmer. Keeping this in view an experiment was carried out during 2015-16 at Post Harvest Technology Laboratory, Section of Horticulture, College of Agriculture, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola. The experiment was laid out in Factorial Randomized Block Design with two factors as factor A, levels of yeast and factor B, sugar concentrations. The chemical observations were recorded periodically at two months interval upto 7 months of maturation. From the findings it was observed that the level of yeast, Saccharomyces cerevisiae var. ellipsoideus inoculated at 15 ml/l and sugar concentration 24 0B of must for 5 months and 7 months wine was found significantly superior for total soluble solids, pH, phenol content and titratable acidity.
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