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Vol. 10, Special Issue 1 (2021)

Storage studies and sensory evaluation of Mahua wine

Author(s):
Bhagyashri V Patkar, Rutuja N Deshmukh, Dr. SR Dalal and Shrikant Wankhade
Abstract:
Mahua flowers are rich in sugar (68-72%), in addition to a number of minerals and one of the most important raw materials for alcohol fermentation. The present investigation was for the development of a non-distilled alcoholic beverage from Mahua flowers. The wine is prepared with addition of mint and lime slices along with peel in different proportion so as to enhance the flavour of wine and to supress the smell of mahua flower after fermentation. Now a days, the researchers are getting attracted toward the underutilized crops for the development of new products as Mahua is not being used widely for preparation of different products the experiment is being carried out for preparation of wine from it by addition of different herbal additives. The wine was prepared and kept for maturation up to 6 months and the observations were recorded, with respect to sensory evaluation from freshly prepared wine and after 6 months of maturation. From the experiment it was observed that, the treatment P1H2 (pH-4.0 with herbal additive 1.5% mint) was found suitable for preparation of wine from Mahua.
Pages: 203-206  |  761 Views  269 Downloads
How to cite this article:
Bhagyashri V Patkar, Rutuja N Deshmukh, Dr. SR Dalal and Shrikant Wankhade. Storage studies and sensory evaluation of Mahua wine. The Pharma Innovation Journal. 2021; 10(1S): 203-206.

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